Recipe courtesy of David Rosengarten

Sate Madura

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1 1/2 pound leg of lamb, cut in 3/4-inch cubes

1/3 cup sweet soy sauce

1/2 teaspoon coriander seed, crushed

1/4 teaspoon crushed black pepper

1 tablespoon lime juice

3 shallots, peeled and sliced


  1. Thread the lamb cubes onto satay skewers. In a bowl, mix together soy sauce, coriander seed, black pepper and lime juice. Brush each skewer with the sauce, coating well. Grill or broil the satay until medium rare. Stir the sliced shallots into the remaining sauce and serve as a dip for the cooked satay.;