Panggang Kambing/Kambing Panggang…memana pun bolehla…
(spit-roasted or oven-roasted lamb)
The quantities suggested here for the marinade will be sufficient fora lamb leg or shoulder or about 16 good-sized lamb chops.
2 cups tamarind water
3 tsp brown sugar
1 tsp chili powder
2 tsp salt
1 tsp ground coriander
Marinate the meat for at least 5 hours, or overnight, turning itseveral times. Just before you are ready to start cooking, preparea sauce with the following ingredients:
2 tbsp lemon or lime juice
4 cloves garlic, crushed
3 tbsp dark soy sauce
1 tbsp sate powder or ground roast peanuts (optional)
1/2 tsp ground ginger
1 tbsp olive oil or melted butter.
The traditional way to cook the meat is to grill it on a spit overa charcoal fire, which takes a long time if you are grilling thewhole sheep in one piece. There is no reason, though, why a legor shoulder should not be spitted over charcoal in a barbecue.When the meat is half-cooked, score it deeply with a knife, brushit well with the sauce, and continue cooking until the meat istender. The whole process is likely to take up to 2 hours.
There is, of course, an easier, less picturesque method, whichgives just as good results. Preheat your oven to 350F and roastthe lamb for 80 minutes (less if you are using chops). Score thejoint deeply, brush it with the sauce and grill it, turning it overand brushing it with sauce several times. When the meat is nicelybrowned all over, it is ready to serve.NOTE: To make tamarind water, soak 1 tbsp dried tamarind in 3 tbsphot water. Strain. Substitute lemon or lime juice.
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