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Indonesian Lamb Satay With Peanut Sauce Recipe

Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.


This superbly delicious dish (adapted from one found within The Los Angeles Times California Cookbook by Rose Dosti, Barbara Hansen, Daniel P. Puzo, Minnie Bernadino, Marge Powers, Nancy Brashear, and Helen Stefanac) is composed of superbly marinated lamb with an excellent peanut dipping sauce.

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Everything about it is excellent: the marinade is a brilliant combination of soy's salty tang, honey's sweetness, and twinges of spices like coriander—with the strong vibrancy of lamb that still manages to cut through all of her suitors to enchant your tongue. And finally, the peanut sauce manages to both somehow accommodate the vitality of the peanut butter while partnering it with other spices and flavors that still shine through... It makes for a meal that is delightful to eat. I always love eating such saucy dishes with rice because the rice soaks up the sauce, and that means the dish continues to bedazzle you even when the meat itself is gone.


  • 1 1/2 lb lamb
  • 1/3 cup + 1/2 teaspoon soy sauce
  • 2 tablespoons oil
  • 2 tablespoons honey
  • 1/2 onion
  • 1 tablespoon coriander
  • 1/4 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1 teaspoon molasses
  • 1/2 teaspoon ground ginger
  • chili ginger paste/appropriate hot sauce several drops
  • juice of 1 lime
  • 1 clove garlic
  • 3/4 cup chicken broth
  • 1/2 cup peanut butter


  1. Cut up the lamb into cubes suitable for grilling. I recommend 1/2 inch.
  2. Prepare the marinade. Mix together 1/3 cup soy, 2 tablespoons lemon juice, 1/8 grated onion, 2 tablespoons honey, 1 tablespoon coriander, and 1/4 teaspoon black pepper. Then add the lamb. Marinate for at least 2 hours or preferably more.
  3. Prepare coals for grilling. Drain, reserve marinade to baste the meat. Skewer the meat on skewers. Cook over flames, turning and basting with the marinade as appropriate.
  4. Make the peanut sauce. Sauté 3/8 minced onion in small amount of oil, so that it is tender but not yet browned.
  5. Mix together the chicken broth and the peanut butter in moderate sized saucepan, then add in the onion and the garlic, and then the lime, molasses, 1/2 tablespoon soy sauce, 1/2 teaspoon ground ginger, and the drops of chili ginger sauce/some sort of hot sauce. Add additional chili ginger sauce/hot sauce if desired.
  6. Serve the meat over hot rice with the peanut sauce.

© 2017 Ryan Thomas

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