Infuse a little Indonesian flavour into your next meal with this lamb sate kambing – it’s a satay like you’ve never had before, and offers a sweet yet spicy kick.

This dish combines the wonderful flavours of a nutty, spicy satay with a refreshing cucumber and onion side salad.

Try it to add variety to your weeknight dinners or make it the star of the show at a weekend lunch party.

Either way, you’d be nuts not to try this mouth-watering lamb sate kambing recipe.

Ingredients

1kg lamb forequarter chops

125g kecap manis (or sweet soy sauce)

100g peanut oil

10g turmeric powder

2 garlic cloves

25g shrimp paste

250g unsalted peanuts

25g palm sugar (or coconut sugar)

10g Indonesian sambal oelek

50g water

150g coconut milk

Crushed peanuts, lime wedges and sliced spring onions to serve

For cucumber and onion salad:

1 large red onion

Cucumber, cut in half lengthways, sliced on angle

Bean sprouts

Fresh coriander leaves

Fried onions, to garnish

Juice of 1 lime

Method

For the sauce:

Heat half the peanut oil and fry garlic and shrimp paste until caramelised and fragrant, approximately 1 minute.

Add peanuts and sugar until they start to colour, approximately 2 minutes.

Stir in sambal oelek, 25g kecap manis, water and coconut milk and cook gently for 10-15 minutes whilst stirring. Remove from heat and place in serving container.

For the lamb and salad:

While the satay sauce is cooking, combine other half of the peanut oil, turmeric and 100g kecap manis and brush thoroughly over lamb chops.

Cook the lamb over a high heat on a grill pan or outdoor barbecue, turning regularly until evenly cooked and well caramelised (some char is good), up to 5 minutes per side.

While the sauce and meat are cooking, place onion, cucumber, bean sprouts and coriander in a bowl and toss through lime juice. Top with fried onions to serve.

Serve lamb on a platter with peanuts, spring onions, lime with a generous portion of the peanut sauce and side salad.

Makes 4 serves.

Tips:

• Save any leftover peanut sauce in an airtight container in the fridge to use whenever you need a nutty kick.
• Forequarter chops are great as they absorb marinades really quickly, but you can also leave to marinate overnight for extra flavour.
• To stop the forequarter chops curling up when they hit the hot pan, make a snip with scissors on part of the outside layer.