Sate Kambing Tulung Agung - sate of lamb with kecap sauce

Ingredients

• 500 glamb
• 18sate skewers
• 45 ml (3 tbsp)kecap manis
• 10 ml (2 tsp)salt
• 2.5 ml (½ tsp)lime juice
• 3red bird's eye chillies
• 3shallots
• 2kaffir lime leaves
• 2.5 ml (½ tsp)salt
• 7.5 ml (½ tbsp)petis
• 75 ml (5 tbsp)kecap manis

Instructions

1. 1

   Cut the lamb

   Cut the lamb into small pieces.

2. 2

   Marinate the meat

   Mix the marinade ingredients: 45 ml kecap manis, 10 ml salt and 2.5 ml lime juice. Add the lamb and leave it to marinate for at least 90 minutes.

3. 3

   Thread the skewers

   Thread the marinated lamb pieces onto the 18 skewers.

4. 4

   Grill the lamb

   Cook the skewers slowly over a charcoal fire until the lamb is cooked through.

5. 5

   Make the sauce

   Slice the bird's eye chillies, shallots and kaffir lime leaves very finely. Mix them well with 2.5 ml salt, 7.5 ml petis and 75 ml kecap manis.

6. 6

   Serve the satay

   Serve the kecap sauce with the grilled lamb.

What is Sate Kambing Tulung Agung?

Sate Kambing is Indonesian lamb satay: small pieces of meat threaded onto skewers and grilled. This version is associated with Tulung Agung in East Java and is served with sambal kecap, a sweet-savoury sauce sharpened with chilli, shallot and citrus leaf.

The recipe keeps the preparation direct: kecap manis seasons the lamb, while the sauce is mixed separately so its fresh ingredients remain distinct.

Nutrition and macros by portion

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

The lamb provides most of the protein and fat, while kecap manis contributes the main source of carbohydrate and sweetness. Serve a few skewers with rice and a generous fresh vegetable side to make a more balanced plate.

The lamb and marinade

Small pieces: cut the lamb into similarly sized chunks so they sit securely on the skewers and cook at a similar pace.

Kecap manis: this thick, sweet Indonesian soy sauce gives the marinade its characteristic sweetness and dark colour. The salt and lime juice round out the seasoning.

Give the marinade time

Marinating: allow at least 90 minutes, as stated in the method, before threading the lamb. Keep the meat covered and chilled while it marinates.

Threading: leave a little space between pieces rather than pressing them tightly together, so heat can reach the lamb more evenly.

Grilling over charcoal

Steady heat: grill the skewers slowly over charcoal, turning them as needed to cook the lamb throughout. The recipe does not give a grilling time, so use the doneness of the meat rather than the clock as your guide.

Watch the glaze: kecap manis contains sugar and can darken quickly over fierce heat. Keep the skewers moving if the outside is colouring before the centres are cooked.

Mixing the sambal kecap

Fine slices: cut the chillies, shallots and kaffir lime leaves very finely so they combine easily with the sauce and are distributed in each spoonful.

Final mix: stir these with the kecap manis, salt and petis until combined. Taste before serving, keeping in mind that the lamb is already seasoned.

Serving ideas

Rice: serve the satay with steamed rice to make a more substantial meal and catch the sauce. Keep extra sambal kecap alongside for anyone who wants more.

Fresh sides: a simple salad or sliced cucumber can bring a cool, crisp contrast to the rich grilled lamb and sweet sauce.

Recipe notes & tips

• Cut the lamb into evenly sized pieces for more consistent grilling.
• Keep the lamb covered and chilled during its 90-minute-or-longer marinade.
• If using wooden skewers, soak them before grilling to help prevent scorching.
• Slice the chillies and aromatics finely so they mix evenly into the sauce.
• Grill over steady rather than fierce charcoal heat to reduce scorching.
• Turn the skewers as they cook so the lamb browns on more than one side.

Variations

• Adjust the heat: use fewer bird's eye chillies for a milder sambal kecap.
• Add lime: serve with extra lime wedges for a sharper finish.
• Choose another cut: use boneless lamb pieces that can be cut into evenly sized chunks.
• Serve with rice: add steamed rice to make the skewers part of a fuller meal.
• Add a crisp side: serve with sliced cucumber or a simple salad for contrast.

Common mistakes to avoid

• Uneven pieces: cut the lamb to a similar size so smaller chunks do not cook much faster.
• Skipping the marinade: leave the lamb for at least 90 minutes as directed.
• Crowded skewers: leave a little room between pieces to help them cook evenly.
• Fierce charcoal: reduce the heat or move the skewers if the kecap coating darkens too quickly.
• Coarse sauce ingredients: slice the chillies, shallots and lime leaves very finely as directed.
• Serving too soon: check that the lamb is cooked through before taking it off the grill.

How to store

Refrigerate leftover lamb and sambal kecap separately in covered containers and use within 2 days. Reheat the lamb until piping hot, preferably in a pan or under a grill; serve the sauce cold or at room temperature.

Frequently asked questions