Satay Kajang Kambing (Mutton Satay)
85% asli · Malaysian
A regional variation of Satay Kajang using mutton, which offers a richer, gamier flavor profile, marinated and grilled similarly to the classic chicken version.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mutton, boneless, cut into bite-sized cubes1 kg
- Lemongrass stalks3
- Galangal3 cm
- Turmeric powder1.5 tbsp
- Coriander powder1.5 tbsp
- Cumin powder1 tsp
- Shallots10
- Garlic cloves5
- Dried chilies, soaked and blended3 tbsp
- Sugar (palm sugar preferred)3 tbsp
- Salt1.5 tsp
- Coconut milk250 ml
- Peanuts, roasted and unsalted300 g
- Tamarind paste1.5 tbsp
- Water250 ml
- Red onion1
- Ketupat (compressed rice cake)4
- Bamboo skewers, soaked20
Langkah
- 1
Prepare the marinade: Pound or blend lemongrass and galangal into a paste. In a large bowl, combine mutton cubes with lemongrass-galangal paste, turmeric powder, coriander powder, cumin powder, chopped shallots, garlic, blended chilies, sugar, and salt. Mix thoroughly and marinate for at least 4 hours, or preferably overnight in the refrigerator, as mutton requires longer marination.
- 2
Prepare the peanut sauce: Grind roasted peanuts into a fine paste. In a saucepan, combine peanut paste with coconut milk, tamarind paste, sugar, and salt. Add water and simmer over low heat, stirring constantly, until the sauce thickens. Adjust seasoning to taste.
- 3
Thread the marinated mutton onto soaked bamboo skewers.
- 4
Grill the mutton satay skewers over medium-high heat, turning regularly, until cooked through and nicely charred. Mutton may take slightly longer than chicken, about 10-12 minutes.
- 5
Slice the ketupat. Slice red onion into wedges.
- 6
Serve the grilled mutton satay skewers hot with the peanut sauce, ketupat, and red onion.
