Indonesian Recipes (Bali, Java) - Delicacies from Coconut Island (Rayuan Pulau Kelapa) Recipe

Ingredients

• 1 kg/2 1/4 lb lamb fillet or 20 very thin lamb cutlets

• 100 g/3 1/2 oz desiccated (shredded) coconut 

For the marinade:

• 2 cloves garlic

• 2 kaffir lime leaves

• 1 cup coconut milk

• 1/2 teaspoon turmeric

• 1/2 teaspoon ground coriander

• 1 teaspoon cumin

• salt

• black pepper

Serves 4-6

---

Method:

1. Crush the garlic, cut the kaffir lime leaves into very fine strips and add both to the other ingredients for the marinade. Stir well.

2. Cut the lamb into pieces about 2 cm/3/4 in by 1 1/2 cm/5/8 in. Leave to stand in the marinade for about 30 minutes.

3. Then thread four to five pieces on each wooden skewer. Place the kebabs or brochettes on a charcoal grill and cook over a medium heat for about 5 minutes in all, turning the kebabs frequently.

4. Meanwhile, mix the half the remaining marinade with the grated coconut which acquires a beautiful yellow color as a result. Remove the kebabs from the grill and roll them in the marinade with the grated coconut.

5. Return to the grill and cook for another 1 or 2 minutes so that the grated coconut turns golden brown.

6. This dish can also be prepared in the oven at a temperature of 220°C (425°F), Gas mark 7. Put the kebabs in the preheated oven on a rack. Turn after 2 to 3 minutes and cook for a further 2 minutes.

7. Remove from the oven, roll in the marinade with the grated coconut and cook for a final 1 or 2 minutes until golden brown. These are delicious served with salad. 

Tip: Depending on the number of side dishes and the appetite of your guests, reckon on three to five sate kebabs per person. As an alternative, the lamb chops can be cooked whole, without being threaded on sticks.