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