sate kambing

Goats are a widely consumed domesticated animal in Indonesia. They can easily be seen roaming the country's villages and are also kept as livestock in backyards. In a country with a majority Muslim population, goat meat or mutton is one of the most preferred meats. Goats and sheep are slaughtered during the Eid ul Adha Muslim religious holiday, resulting in goat/lamb dishes such as tongseng kambing, sate kambing (goat satay) and gulai kambing (mutton curry) being commonly consumed during the festival.

Almost all parts of a goat's carcass meat could be used for sate kambing, although the prime part would be the hind legs. Some variants might use goat offal, which is considered a delicacy, such as sate hati kambing that uses goat liver, and sate torpedo that uses goat testicles, believed to have aphrodisiac properties.{{cite news|title = Torpedo Kambing, Pemacu Libido Berkolesterol Tinggi |author = Merry Wahyuningsih |date = 6 October 2014|url = http://www.cnnindonesia.com/gaya-hidup/20141006151235-262-5399/torpedo-kambing-pemacu-libido-berkolesterol-tinggi/ |publisher = CNN|language = id|access-date = 26 May 2015}}

The skewers used for sate kambing are usually larger and thicker, and made from bamboo, compared to thinner skewers used for chicken satay that are usually made from mid-ribs of coconut leaves. This corresponds to the thickness and texture of goat meat, which is tougher than chicken. To avoid burning, the skewers are usually soaked in water prior to use. The skewered mutton/lamb is then marinated in spices before being placed on a charcoal grill. The marination seasoning often includes puréed pineapple juice, sweet soy sauce, ground shallot and galangal. In restaurants or street stalls (warung), sate kambing is made to order and grilled after the customer places their order.

File:Raw satay.JPG|Raw sate kambing (lamb satay)

File:Sate kambing.JPG|Raw sate kambing (lamb satay) being grilled

File:Goat Sate.jpg|Sate kambing (lamb satay) almost done

File:Sate kambing sate ayam.JPG|Cooked sate kambing (right) have darker colour compared to chicken satay (left)

File:Sate Hati Kambing.JPG|Sate hati kambing, goat liver satay

File:Sundanese Food 01.JPG

A set meal of sate kambing (lamb satay) usually consists of the mutton satay itself, commonly served in a thick black-coloured sauce made of kecap manis or sweet soy sauce. Some recipes however, might use peanut sauce instead, although peanut sauce is more commonly served with chicken satay. Some people would eat it with common steamed rice, while others might prefer traditional cubed rice like lontong or ketupat. In some areas, sate kambing (lamb satay) is sold together with another popular food named Gulai kambing, which is spicy goat meat and offal soup.

Since goat meat has a somewhat distinct and quite strong aroma, those who do not like the smell usually would replace the goat meat with lamb or beef. Similar satay recipes might also be made with other types of meat, such as beef, chicken, fish, pork, and others.

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• Satay
• Kebab
• List of goat dishes
• Yakitori
• Sate klatak

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• [http://www.saveur.com/article/Recipes/Satay-Kambing-Lamb-Satay Satay Kambing recipe]
• [https://cooked.com.au/Charmaine-Solomon/Hardie-Grant-Books/The-Complete-Asian-Cookbook/Indonesia/Sate-kambing-Madura-recipe Sate Kambing Madura recipe] {{Webarchive|url=https://web.archive.org/web/20160304042040/https://www.cooked.com.au/Charmaine-Solomon/Hardie-Grant-Books/The-Complete-Asian-Cookbook/Indonesia/Sate-kambing-Madura-recipe |date=4 March 2016 }}

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Kambing

Category:Indonesian cuisine

Category:Malaysian cuisine

Category:Goat dishes

Category:Lamb dishes