Sate Pentul - sate of minced lamb

Ingredients

• 350 gminced lamb
• 1½ tbspasam water
• 50 mlthick coconut milk
• 50 glamb fat
• 4 tbspkecap manis
• 13skewers
• 6shallots
• 3 cmgalangal
• 3 clovesgarlic
• ½ tbspsalt
• ½ tsppepper
• ¼ tspcumin
• 2 tspcoriander
• 1 cmginger
• 2lemongrass stalks, white parts

Instructions

1. 1

   Make the paste

   Pound or grind the shallots, galangal, garlic, salt, pepper, cumin, coriander, ginger and white parts of the lemongrass into a paste.

2. 2

   Mix the lamb

   Combine the paste with the minced lamb, asam water, coconut milk, lamb fat and kecap manis. Mix until evenly blended.

3. 3

   Shape and grill

   Divide the mixture into small portions and shape each portion around a skewer. Grill slowly over a charcoal fire until golden brown and cooked through.

What is sate pentul?

Sate pentul is an Indonesian satay made by shaping seasoned minced meat around skewers. This lamb version combines a boldly aromatic spice paste with sweet kecap manis and coconut milk.

The mixture is grilled slowly over charcoal, giving the outside colour while the lamb cooks through. Lamb fat and coconut milk make the mixture richer than a simple minced-meat kebab.

Nutrition and macros by portion

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

The lamb and lamb fat provide most of the protein and fat, while kecap manis contributes much of the carbohydrate. Serve a skewer portion with rice and vegetables to make a more balanced plate.

Building the spice paste

Aromatics: Shallots, garlic, galangal, ginger and lemongrass bring savoury, fragrant notes to the lamb. Pound or grind them together with the dry seasonings so they distribute evenly.

Seasoning: Cumin, coriander, pepper and salt add warmth and savouriness. The kecap manis contributes sweetness and a glossy, dark flavour.

Getting the mixture right

Even mixing: Work the paste, liquids, lamb and fat together until the mixture looks consistent, with no concentrated pockets of seasoning. This helps each portion taste similar.

Shaping: Press the mixture around each skewer so it holds together. If it is difficult to handle, shape it gently rather than compressing it excessively.

Grilling over charcoal

Steady heat: The recipe calls for slow grilling over charcoal. Keep the skewers over an even, moderate fire so the outside can brown without the meat scorching before it is cooked through.

Doneness: Look for a golden-brown exterior and check that the centre is cooked through. Cooking time will vary with the size of the portions and the heat of the fire.

Serving the sate

A simple plate of rice makes a natural partner for the sweet, spiced lamb. Fresh vegetables or a crisp salad can add contrast to the rich grilled meat.

Serve the skewers hot from the grill. Keep any extra kecap manis separate for diners to add to taste.

Choosing the skewers

Skewer size: The recipe uses 13 skewers for four servings. Divide the mixture into portions of similar size so they cook at a comparable pace.

Wooden skewers: If using wooden skewers, soaking them before grilling can help limit charring over the fire.

Recipe notes & tips

• Grind the spice ingredients finely so they mix evenly into the lamb.
• Mix thoroughly before dividing the meat so the seasoning is consistent.
• Shape similar-sized portions for more even grilling.
• Grill slowly over a steady charcoal fire rather than intense direct heat.
• Turn the skewers as needed to brown the meat evenly.

Variations

• Use chicken: Replace the minced lamb with minced chicken and grill until cooked through.
• Add chilli: Pound fresh chilli into the spice paste for extra heat.
• Try a different mince: Use minced beef in place of lamb for a different flavour.
• Serve with cucumber: Add sliced cucumber for a cool, fresh contrast.
• Add a peanut sauce: Serve a separate peanut sauce alongside the grilled skewers.

Common mistakes to avoid

• Rough spice paste: Large pieces can leave uneven flavour; grind the aromatics thoroughly.
• Uneven portions: Different sizes cook at different rates; divide the mixture evenly.
• Loose shaping: Meat may fall from the skewers; press it firmly enough to hold its shape.
• Fire too hot: The outside can burn before the centre cooks; grill slowly over steady charcoal.
• Skipping the doneness check: Browning alone is not a reliable cue; check that the centre is cooked through.

How to store

Refrigerate leftover cooked sate in an airtight container for up to 3 days. Reheat until piping hot, using a covered pan or a moderate oven to help keep the meat from drying out.

Frequently asked questions