Lamb Satay Recipe (Sate Kambing)

Ingredients :
300 g 150 g 1 tablespoon 1/2 tablespoon Sambal (Spicy) Sweet Soy Sauce 2 5 25 cc 4-5 tablespoons 1-2 2 4	Young lamb meat, cut into 1 1/2 X 2 X 3 cm pieces. Lamb liver, cut into 1 1/2 X 2 X 3 cm pieces Sweet soy sauce Oil or melted margarine Red chilies, boiled, finely sliced Bird's eye chilies, boiled, finely sliced Water Sweet soy sauce Tomatoes, chopped into small pieces Shallots, finely sliced Kaffir lime leaves, finely sliced
Method : Thread 4-5 pieces of meat and liver onto the skewer. Combine sweet soy sauce with oil, and dip meat into this mixture. Grill over hot charcoal until golden brown. Serve immediately with sambal sweet soy sauce or peanut sauce. Sambal Sweet Soy Sauce : Combine chilies with water and stir well. Add sweet soy sauce, tomatoes, shallots and lime leaves. Peanut Sauce : Fry 2 tablespoons peanuts, then pound until fine. Combine with 2-3 tablespoons water, then add sweet soy sauce and sliced shallots. Note : Lamb satay from East Java is usually eaten with sweet soy sauce. West Javanese like to eat satay with peanut sauce.