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Ratami's Lamb Satay
(recipe, Matthew Amster-Burton)
This recipe was adapted by John Thorne from Rosemary Brissenden's Southeast Asian cookbook [%amazonProductLink "Joys and Subtleties" asin=0394401662].
- 1 tsp. tamarind paste
- 1 Tbsp. hot water
- 2 garlic cloves, minced
- ½ tsp. salt, or to taste
- 2 medium or 1 large shallot, peeled and grated
- 1 Tbsp. palm sugar
- 1½ Tbsp. lemon juice
- 2 Tbsp. kecap manis (see Note)
- 1½ lb. lamb, cut into bite-sized pieces
- Dissolve the tamarind paste in the hot water and press the pulp through a sieve. Mix the strained liquid with the remaining marinade ingredients in a bowl.
- Stir in the meat so that all the pieces are coated, and let marinate at room temperature for an hour or so.
- Thread the meat onto bamboo skewers and grill over charcoal.
The thick, sweet Indonesian soy sauce known as kecap manis is available at Asian grocery stores and online.