Satai Domba Garut - spiced lamb satay

Ingredients

• 500 glamb
• 1,000 mlmeat stock
• 1onion
• 5 tbspbutter
• 6 tbspkecap manis
• 500 mlcoconut milk
• 2lemongrass stalks
• 2galangal
• 5kaffir lime leaves
• 2Indonesian bay leaves
• 10satay skewers
• 6shallots
• 6 clovesgarlic
• 5roasted candlenuts
• 10red chillies
• 4 cmroasted turmeric
• 4 cmginger
• 1 tspnutmeg
• 1 tsppepper
• 1/2 tspsalt

Instructions

1. 1

   Prepare the lamb

   Cut the lamb into small cubes and thread them onto the satay skewers.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, roasted candlenuts, red chillies, roasted turmeric, ginger, nutmeg, pepper and salt into a paste.

3. 3

   Slice the onion

   Cut the onion into thin slices.

4. 4

   Fry the aromatics

   Heat the butter in a pan. Fry the spice paste with the onion, lemongrass, galangal, kaffir lime leaves and Indonesian bay leaves for 5 minutes.

5. 5

   Make the sauce

   Add the stock and coconut milk, stirring as you bring the mixture to the boil. Remove the pan from the heat.

6. 6

   Marinate the lamb

   Put the skewered lamb in the sauce for 15–30 minutes.

7. 7

   Grill until partly cooked

   Grill the satay over a charcoal fire until half-cooked.

8. 8

   Glaze and finish

   Take 6 tablespoons of the sauce and mix it with the kecap manis. Rub this mixture over the satay, then grill until browned and cooked through. Serve.

What is Satai Domba Garut?

Satai Domba Garut is an Indonesian lamb satay, named for Garut, a region in West Java. Like other satay, it is cooked on skewers over a fire, but here the meat is steeped in a richly spiced coconut and stock mixture.

This version builds flavour in two stages: the lamb first sits in the sauce, then gets a final brush of kecap manis and sauce for a browned, savoury-sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Lamb provides most of the protein, while the coconut milk and butter contribute much of the fat. The stock and coconut milk supply the sauce, and kecap manis adds sweetness and carbohydrates. Serve the satay with a modest portion of rice and a generous fresh salad to balance the plate.

The spice paste

Paste: shallots, garlic, candlenuts, chillies, turmeric, ginger, nutmeg, pepper and salt are pounded or ground together. A fine, even paste coats the lamb and disperses the spices through the sauce.

Heat: the recipe uses 10 red chillies, so the result may be quite fiery depending on their size and variety. For a milder satay, remove the seeds before grinding.

Building the sauce

Aromatics: frying the paste with onion, lemongrass, galangal, kaffir lime leaves and Indonesian bay leaves for 5 minutes brings their flavours together. Keep the heat moderate so the paste cooks without catching.

Liquid: stock and coconut milk make the mixture both savoury and creamy. Stir as it comes to the boil, then take the pan off the heat as instructed.

Marinating the skewers

Coating: give the lamb 15–30 minutes in the sauce before grilling so its surface is well covered. Arrange the skewers so the meat is submerged as much as possible.

Handling: if using wooden skewers, soak them before grilling to help prevent them from scorching over the charcoal.

Grilling and glazing

First cook: grill the lamb until it is half-cooked before adding the kecap mixture. This gives the skewers time to take on the charcoal flavour before the sweet glaze goes on.

Finish: use 6 tablespoons of the sauce mixed with kecap manis to coat the meat. Turn the skewers as they brown, and cook until the lamb is cooked through.

What to serve with it

Rice: plain steamed rice makes a simple base for the satay and its rich sauce. Serve extra sauce alongside if you have some left.

Fresh sides: cucumber or a crisp salad can add a cool contrast to the warm, spiced lamb. Keep accompaniments simple so the lemongrass, galangal and kecap flavours remain prominent.

Recipe notes & tips

• Cut the lamb into similarly sized cubes so the pieces cook at a similar pace.
• Grind the spice paste as evenly as you can for a consistent coating.
• Stir the sauce as it heats to help prevent the coconut milk from catching.
• Keep a close eye on the skewers over charcoal, especially once the kecap glaze is on.
• Turn the skewers regularly so the lamb browns on all sides.

Variations

• Adjust the heat: remove the chilli seeds before grinding for a milder paste.
• Use another cut: choose boneless lamb that can be cut into even cubes.
• Add a fresh side: serve with cucumber or a crisp salad for contrast.
• Serve with rice: pair the skewers with steamed rice to make a fuller meal.

Common mistakes to avoid

• Uneven lamb cubes: cut the meat into similar-sized pieces so they cook more evenly.
• Rushing the marinade: leave the lamb in the sauce for the stated 15–30 minutes.
• Burning the paste: fry the aromatics over moderate heat and keep them moving.
• Glazing too early: wait until the lamb is half-cooked before brushing it with the kecap mixture.
• Leaving the skewers unattended: turn them as they brown and check that the lamb is cooked through.

How to store

Refrigerate leftover cooked satay in a covered container and eat within 2 days. Reheat until piping hot, taking care not to dry out the lamb.

Frequently asked questions