Beef & Lamb | Aug 28, 2009 | 7 Comments

Mince Lamb Satay

We haven’t had any red meat in our menu for quite some time. I was hooked on that special sturgeon fish from Beijing. Been having those for many lunches and dinners.  I think Michael was sick of the fish at some point, decided to stick with his margarita pizza.

The original recipe calls for goat/lamb fat tissue wrap around individual stick to hold the mixture together in the grilling process. Minced lamb is already a bit too rich for us, so I decided to stuff the mixture with breadcrumbs and a bit of whisked eggs which will hopefully keep them together.  Did it work? Uhm, not really…   at least they don’t crumble.

SATE BUNTEL

Ingredients:
*  500 gram lean minced goat/beef  (I use 300 gr)
*  flat bamboo skewers – soak in water before hand
*  500 gr goat/lamb fat tissue – are you kidding me?
( I used breadcrumbs + eggs instead to add consistency)

Processed Ingredients:
*  2 tbs coriander seeds, toasted till fragrant
*  6  cloves garlic
*  1/4 tsp cumin, toasted till fragrant
*  3 pinch of sugar
*  2 tbs tamarind
*  pinch of salt
*  pinch of maggi

** recipe is adapted from Femina online

Author: Dhi

A mother of a 2 year old girl, street food lover, foodie by nature, loves photography and experimenting in the kitchen. Nerdie side: loves doing coding and design websites

7 Comments

I made this before and I loved it. Recipe is slightly different from yours though.

Garcia

8/29/2009

I love the photos. It’s so unique, such a different way to present sate

Jen

8/29/2009

I love that bowl! Wanna get one

tatabonita

8/31/2009

Wadowwww.. kamu bikin aku pengen masak juga deh.. keliatannya sih gampang ya kak?

next weekend aku coba ah…

Thank you Kak

mia

8/31/2009

That lamb satay looks good! Nice photos!

Kevin

8/31/2009

Hi.. your side is soo great. may i ask what type of camera you use.
Thanks

sharmin

12/18/2009

oops i meant your site.. sorry….

sharmin

12/18/2009

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