Resep Sate Buntel Kambing Solo (Spicy Lamb Kebab Wrapped in Caul Fat Recipe)

resep sate buntel kambing recipe lamb kebab minced meat wrapped in caul fat

Sate Buntel Khas Solo

Resep Sate Buntel khas Solo dan Surakarta. Sate buntel derived from the Indonesian word sate (pronounced: satay); a grilled skewered meat dish, while buntel means  wrapped bump or parcel. Sate Buntel or caul fat wrapped kebab is originally from Solo or Surakarta, Central Java, but it also commonly found in Yogyakarta.  It’s made from minced beef or goat, the minced fatty meats are wrapped by thin fat or muscle membrane and wrapped around a bamboo skewer. Sate buntel is a seasoned fatty minced meat (usually beef, lamb or goat meat) wrapped in a lamb omentum or caul fat and wrapped surround a relatively large bamboo skewer. The appearance of the parcel is quite large and bumped in the middle, that’s why it’s called buntel. The most popular sate buntel was sold in Tambak Segaran, Solo. Sate buntel Tambak Segaran very special because the minced meat was very mild, tender and juicy because they use a 3-5 months old young  goat or lamb, beside they quite generous with spices and this made the dish drolling worthy.

sate buntel resep makanan solo surakarta sate kambing cincang minced lamb kebab in caul fat netting

Sate Buntel Kambing, Sinsfully Delicious Caul Fat Wrapped Skewerred Minced Lamb Kebab

resep sambel kecap manis sate cabe rawit kacang tomat bawang bombay sate buntel merica

Sambal Kecap Manis (Cabe Rawit & Kacang)

resep sate buntel kambing khas solo sambal kecap rawit kacang acar bawang bombay resep

Sate Buntel with Sambal Kecap Manis

Resep sate buntel dengan sambal kecap manis. Sate buntel usually served with sambal kecap manis or hot and spicy Indonesian sweet soy sauce dip. After being grilled on charcoal, the skewer removed from sate buntel and then the meat is cut into bite-size chunks, then served with the sambal kecap manis. Several times i try sate buntel, the sweet soy sauce usually well seasoned too because, beside the obviously white peppercorn dust on it, i can taste the hint of nutmeg and cinnamon on it. Once i asked the seller he said that the kecap manis or sweet soy sauce was homemade with secret recipe. The sambal kecap manis usually consist of kecap manis, chopped chilli pepper, red shallots, onion and tomato, but if you like chopped nuts like cashew or peanut made it lovely even more.

lamb kebab wraped with caul fat recipe homemade sheftalia greek goat minced meat sausage fat net

Sate Buntel Kambing or Caul Fat Wrapped Lamb Kebab

sate buntel resep masakan solo greek sheftalia minced lamb meat wrap caul fat lamb kebab

Sate Buntel with Spicy Seasoning and Mild Gamey Lamb Flavour

Sate buntel or caul fat wrappped lamb kebab usually stuffed with lamb or goat meat from the belly and leg. Minced lamb or meat stuffing has to be fatty instead it will be tought and dry. The common ratio of fat and meat on burger, kebab, sheftalia or other processed meat is 1:5 or roughly about 20% of fat on it. Young sheep or goat (3-5 months old)  is preferred for it’s mild flavour and also tender texture. I also add the trimming excess meat and soft tissue from making my homemade lamb pancetta that i’ll publish later on.

RECIPE LAMB KEBAB WRAPPED CAUL FAT  RESEP SATE BUNTEL KAMBING DAGING CINCANG

Sate Buntel a.k.a Caul Fat Wrapped Lamb Kebab Served Skewerless with Sambal Kecap Manis

My sister insist to add some chicken leg meat on the  to reduce the gamey flavour, even i told him that the spring lamb itself already got a mild gamey aromas, but you know; it’s kinda chick’s thing. I actually like my lamb tast like lamb, i’m not being offensive but if you want your lamb taste like chicken, why you purchase the lamb in the first place. Heavy spice usually added to seasoned the sate buntel, it’s a typically indonesian cuisine. Beside finelly chopped red shallots and garlic which is staple in all indonesian dishes, a lot of toasted and ground corriander, pepper and nutmeg. Authentic sate buntel filling usually manually minced with chopping knive, but i just too lazy do it, so then i let my chopper do the magic for me.

caul fat lamb Lace Fat mesentery crépine or fat netting lemak perut kambing sate buntel

Sheep or Lamb Caul Fat

resep sate buntel solo daging kambing cincang dibungkus lemak perut lamb kebab minced meat wrapped caul fat

Caul Fat Wrapped the Sate Buntel or Spicy Lamb Kebab Filling

Caul Fat is the essential ingredients of sate buntel, caul fat is a transparent and natural thin membrane which surrounds the stomach internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. Caul fat also known as lace fat, mesentery, crépine or fat netting.  You can ask the buther for it, he might give it for free actually. The sheep or lamb caul usually had huge chunks of fat in it and was very cumbersome, different from the semi-transparent, thin, lacy and beautiful pig or pork caul fat. Before using sheep or lamb caul fat, you can remove the big chunk of the fat by removing the thin membrane on one side and left the meaining thin membrane in the other side.

lamb sheftalia recipe greek minced lamb meat wrapped caul fat greek goat kebab satay buntel

Sate Buntel, similiar with fegatelli (Italian), Sheftalia (Cypriot), Faggots (English), or Pâté or Crépinette (French) .

The size of this sate buntel is quite large, very similar to a middle eastern kebab. In greek, there’s a similiar caul fat sausages called called  fegatelli (Italian), Sheftalia (Cypriot), faggots (English), or pâté or crépinette (French) . Al of that It is a type of crépinette;  sausage that uses caul fat as a skin to hold the meat. The filling is made of ground pork or lamb shoulder or leg mixed with finely chopped onion and parsley, salt, and pepper and formed into small round balls. These balls are then placed on the spread caul fat and squares of caul fat are cut around them and wrapped, making little sausages which are put on two skewers. The caul fat sausage  then grilled, preferably on charcoal until golden brown, about 20 to 30 minutes.

resep sate buntel kambing masakan khas solo minced lamb kebab wrapped in caul fat

Resep Sate Buntel Kambing Khas Solo

Resep Sate Buntel Kambing Khas Solo (Indonesian Skewered Minced Lamb Wrapped in Caul Fat :

Ingredients:

Minced Lamb Kebab Filling:

  • 300 gr Minced Lamb Meat  (Daging kambing cincang)
  • 200 gr Minced Chicken Meat  (Daging kambing cincang)*optional
  • 10 gr Minced Lamb Fat for Filling (Lemak Kambing cincang)
  • 1 Large Lamb Caul/ Omentum (Lemak perut kambing)
  • 10 Metal or bamboo skewer  (Tusuk sate)
  • 2 tbsp Sweet Soy Sauce (Kecap manis)
  • 6 Cloves Garlic, Minced (Bawang putih cincang)
  • 3 Red Shallots, Minced (bawang merah cincang)
  • 1 Spiring Onion, Minced (Daun Bawang cincang)
  • 1 Egg, Beaten ( Telur ayam, kocok)
  • 1 tbsp Homemade Garam Masala Powder (Bubuk kari India)
  • 1/2 tbsp corriander powder (Bubuk ketumbar)
  • 2 tbsp Coconut Oil (Minyak kelapa)
  • 1 Lemongrass Stalk, soft white part, minced (Sereh cincang)
  • Salt and pepper to taste
Sambal Kecap Manis Recipe
  • 12 (or more) Bird Eye Chili Pepper, thinly sliced (Cabe rawit, iris tipis)
  • 6 Red Shallots, Thinly Sliced ( Bawang Merah, iris tipis)
  • 2 Ripe Tomatoes, Diced (Tomat, potong dadu)
  • 50 gr Toasted Peanut/ Cashew, Crushed (Kacang tanah/mede tumbuk)
  • 6 tbsp Indonesian Sweet Soy Sauce (Kecap Manis )
  • 1/2 tsp Homemade Garam Masala Powder (Bubuk Kari India)
  • 1 tbsp Soy Sauce (Kecap Asin)
  • 1 Kaffir Lime Juice (Jeruk Purut)
  • 1 tbsp White Peppercorn Powder (Bubuk Lada putih)
Cara Membuat Sate Buntel Kambing Khas Solo:
  • Put the minced lamb and chicken and all of the sate buntel filling ingredients in a large glass bowl
  • Mix all ingredients with your hand until well combined, set aside

resep sate buntel kambing solo sate daging cincang lemak perut kambing

  • Lay a piece of caul fat on a chopping board. Roll a large cylindrical piece of filling mixture into an oval shape and place on a corner of the caul. Place the skewer in the middle of the filling.

resep sate buntel cara membuat sate buntel daging kambing cincang bungkus lemak perut

  • Use your hand, roll and tuck in with your fingers, the caul fat should cover the filling mixture completely and form a firm parcel. Cut the remaining  caul fat

Resep sate buntel masakan solo sate daging kambing cincang bungkus lemak perut minced lamb wrapped caul fat kebab

  • Repeat the step above with the remaining sate buntel filling mixture.

cara membuat sate buntel resep masakan solo sate buntal kambing daging cincang

  • Wrapped the sate buntel parcell with alumunium foil*optional step

recipe lamb kebab oven roasted sheftalia minced meat wrapped in caul fat resep sate buntel

  • Place the sate buntel over a shallow baking rack , pop it into the oven and let it roasted in 180 C for 30 minutes until throughly cooked, removed the alumunium foil wrapping

recipe lamb kebab minced meat wrapped caul fat resep sate buntel greek lamb sheftalia goat meat

  • Increase the temperature to 250 C and let it roasted for another 15 minutes until the caul fat charred and brown (nite the hell lot of the fat dripping)

oven roasted lamb kebab minced lamb meat wrapped caul fat sate buntel kambing

  • The sate bunte is ready to eat actually, but i gotta remove the extra fat on the caul b slicing the fat layer and then place it in over medium  hot grill. Lightly springkle some salt on the caul fat , for about 10–15 minutes, or until browned and just cooked through. Do not use flames, and do not turn too often or too early as the fat will stick.
  • Served with Sambal Kecap Cabe Rawit

How to Make Sambal Kecap Manis:

  • Mix all ingredients and stirr well, except the white peppercorn powder
  • Just before serving dust the white peppercorn powder over the sambal kecap manis

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Slow Roasted Lamb Leg Steak with Barbecue Sauce ala Dentist Chef

recipe slow grilled lamb leg steak barbecue lamb

Slow Roasted Lamb Leg Steak with Barbequed Sauce ala Dentist Chef

Slow Roasted Lamb Leg Steak with Barbecue Sauce Recipe is the one of the recipe that i’ve made beside my Grilled Wagyu Beef Steak with Roasted Pepper Sauce once i meet up with my fellow foodblogger friend. I was spending my last three weeks on Jakarta, which means i had enought time to foraging for gourmet ingredients and meet up with another foodblogger. Once i was landed on Jakarta, i contact my fellow wordpress blogger, Tintin Samsyudin from Tinsyam.Wordpress.Com, she replied preety quickly then agreed to meet up in Dapur Bollywood, an authentic northen Indian cuisines restaurant on Pasar Festival Plaza, Jakarta.  For my surprised, i thought she was about 25 to 30 years lady and actually she was much older than that. I simply thought that she’s younger because she wrote a hillarious fun post or food review on her  Tinsyam blog. She was a generous and humbly american post-doctoral graduates who could interacted with any person at any ages. While enjoying my lamb biryani and chicken curry at Dapur Bollywood, she invited me to cook into her kitchen and had a wagyu beef fest with  her several Indonesian postcrossing friends.

recipe slow grill lamb leg low heat slow cook lamb barbecue sauce

Recipe Slow Roasted Lamb Leg Steak with Barbequed Sauce ala Dentist Chef

Tinsyam prepare a chicken biryani for our meet up lunch, beside she had wagyu topside steak and steak cut fatty lamb leg that already marinated ovenight before on her fridge. She challenged me to roast the lamb leg steak and the wagyu steak into perfection, the wagyu steak will be the next following recipe in Dentist Chef. Back into the lamb job, eversince the lamb leg is quite marbled, i prefer too slow cooked the lamb leg steak. Slow cook means a low heat (flame) with prolonged time for roasting the lamb leg to tenderize and rendered the fat within slowly throughly cook the meat.  The basic technic for roasting meat that marinated with barbecue sauce is cleaned up or wipe out the barbeque sauce from the meat first  before grilling or roasting to prevent the sauce burned out while cooking. Applied the barbecue sauce in the middle of the cooking right after the meat reach medium done, if you insist to appied the sauce from the early roasting, you will got a burned out and bitter barbecued lamb.

recipe grilled lamb leg steak barbecue sauce lamb bbq

Slow Barbequed Lamb Leg Steak with Mashed Purple Sweet potato and Fresh Greens Salad

Roasting American lamb is preety easy, you could use either slow cooking or even rapid cooking. American lamb texture is very tender due to high fat ratio content, but it got a very very mild gamey lamb flavour. Slow roasting made the lamb well done and tender even more while high temperature roasting creates a crusted outer layer and tender medium done meat. I guess American lamb it’s a kinda lamb for the ladies and mostly gourmet meat store recommendation for anyone who didn’t like gameyflavour. As a lamb person, i love my lamb taste like a  lamb with it’s natural gamey flavour. That’s why i prefer New Zealand lamb better than the American lamb because it’s more gamey, even it’s leaner and not as tender as American lamb. American lamb is more suits for dry coooking like roasting, grilling or pan searing because it’s very tender, while New Zealand lamb suits for wet cooking like stewing or braising.

barbecue lamb leg recipe american lamb steak

Slow Roasted Lamb Leg Steak with Barbequed Sauce

Recipe Slow Roasted Lamb Leg Steak with Barbequed Sauce :

Ingredients:

  • 2 @ 250 gr lamb leg (steak cut)
  • 1/2 cup barbecue sauce
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • 1/2 tbsp freshly grounded black peppercorn
  • salt to taste
  • 1 tbsp red wine (or any liquor you like)

Instruction:

  • Rub the lamb leg steak with salt, black peppercorn, set aside
  • Pour the barbecue sauce and red wine, then prick the lamb leg steak with fork to made the sauce penetrate better into the meat, let it marinated overnight in the fridge
barbecued lamb leg bbq recipe grilled lamb steak

Marinated Steak Cut Lamb Leg

  • In the next morning, preheat the oven at 275 F (130 C)
  • Wipe out the barbeque sauce from the lamb leg steak, pour the melted butter over it, set aside
  • Heat up the olive oil in the skillet until sizzling hot, sear the lamb leg all over
  • Put the lamb leg into the oven and roast it for about 10 minutes
  • Brush out the barbeque sauce all over the lamb leg and roast for another 20 minutes for well done
  • Serve it with mashed purple sweet potato and fresh green salad

Tips:

  1. Pricking the meat made the barbeque sauce penetrate the meat better and made the steak tasty even more
  2. You must boil any sauce that contact with the raw meat before serving the sauce, instead you can get stomachache or worst salmonellosis.

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Grilled Baby Lamb Leg with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)

grilled lamb leg recipe with spicy sauce salsa balinese sambal matah

Grilled lamb Leg with Balinese Sambal Matah

Grilled lamb leg with Balinese Sambal Matah (Raw Chilli and Shallots Spicy Salsa) is one of my signature dish. I served it many ways: rice, noodle, mashed potatomashed sweet potato, saffron polenta or  spicy roasted cassava. I’ve try to cook baby lamb rack before, i made a Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing and it turned out very good. Even my sister who not really like lamb told me that it’s quite tasty. If  you can’t finished the grilled lamb leg, you can make over it with stir fry it into Stir Fry Lotus Root, Broccoli and Leftover Roast. Today i use the lamb leg cut from a 2 months old baby sheep and it only fed with milk. It’s weighed  only about 3 pounds, such a tiny lil leg. Baby lamb leg is very tender and mild in gamey flavour. Trimming as much silver skin and excess fat as possible because it’s contain so strong gamey aromas when cook. But keep a lil bit of it to prevent the meat drain out during grilling.

grilled baby lamb leg recipe how to cook lamb leg

Barbeque Grilled Baby Lamb Leg Recipe with Balinese Sambal Matah (Raw Chilli, Shallots and Lemongrass Salsa)

Making grilled baby lamb leg is so easy, first you should know how to choose  baby lamb leg. Don’t get hesitate when your baby lamb meat had a pale pink color since it’s the natural color of baby lamb meat. Roasting or grilling baby lamb cuts is a little bit tricky, i’ve been told that baby lamb rack is more easily throughly cooked due to high water content with low fat content, even it’s sounds healtier, but this make the baby lamb rack easily dry out. Thats why you need to keep your attention on temperature when dealing with baby lamb meat. Properly cooked baby lamb leg could be turn out into a very tender and juicy with a very mild lamb flavour on it!

resep kambing bakar dengan sambal cabe mentah

Paha Kambing Muda Bakar dengan Sambal Matah Bali ( Grilled Baby Lamb leg with Raw Chili Sambal)

Grilled baby lamb leg  or  Paha Kambing Muda Bakar in Bahasa Indonesia is sounds boring without a touch of spicy and refreshing sauce or salsa. That’s why i paired this barbeque grilled lamb leg with Balinese sambal matah. Sambal matah is literrary a raw shallot, chilli and  lemongrass salsa/sambal from Bali Island , Indonesia. It contains a lot of finely sliced shallots, chopped bird’s eye chili, terasi or shrimp paste, with a dash of kaffir  lime juice. Sambal matah is suits for any seafood, especialy barrbequed dish. I guess the samabal matah is also suits with grilled gamey meat. The authentic sambal matah use a finely chopped ingredients but i prefer it in a chunk like salsa.

grilled lamb leg tender moist recipe baby lamb leg

Tender and moist grilled baby lamb leg (Paha Kambing Muda Bakar yag=ng Empuk)

Grilled Baby Lamb Leg Recipe (Resep Paha Kambing Muda Bakar):

Ingredient:

  • 1 baby lamb leg (about 3 pounds)
  • 3 tbsp olive oil
baby lamb leg pink meat

Baby lamb leg meat had a pale pink color!

Grilled Lamb Spicy Rubs:

  • 12 cloves garlic
  • 6 shallots
  • 6 cloves garlic
  • 1/2 tsp black peppercorn
  • 1/4 juniper berries
  • 3 dried bird eye chillies
  • salt to taste
spicy marinade rub for grilling lamb leg

Spicy Marinade for grilling baby lamb leg

Sambal Matah Recipe:

  • 7 shallots, thinly sliced
  • 7 bird’s eye chilies, roughly choped
  • 4 cherry tomato, quartered
  • 4 cloves garlic, finely chopped
  • 1/4 tsp terasi (dried shrimp paste), roasted , mashed
  • 2 stalks lemon grass, peel off and use the tender part only, finely sliced
  • 1 tbsp kaffir lime juice
  • 30  ml coconut oil

Instruction:

How To Make Grilled Lamb Leg :

  • Proccessed all spicy lamb leg rubs ingredients into a fine paste
  • Pat dry the lamb leg evenly, no need to washed lamb leg before cooking
  • Trim as many silver skin and excess fat as possible, score the meat to make the seasoning penetrate better
  • Rubs and massage the lamb leg evenly with she spicy marinade rubs mixture
lamb leg marinade grill barbeque recipe

Rub the lamb leg with spicy marinade evenly like you really mean it!

  • Drizzle with 3 tbsp olive oil and let it marinade overnight in the fridge
  • Firstly in the next day morning,  discard the excess liquid from the marinated lamb leg
  • Set your charcoal gilling/ barbeque pot
  • Grill the lamb leg over charcoal for about 25- 30 minutes
  • Stab the thickest part of the lamb leg with a meat thermometer and your lamb leg is well done when it reach 75 degree Celcius and keep it below that  if your want your grilled lamb medium done.

How To Make Sambal Matah :

  • Mix all ingredient except the coconut oil and shrimp paste
  • Heat up the coconut oil and the shrimp paste until slightly boil, pour onto the sambal mixture and mix well

Serve the grilled lamb leg with sambal matah and SPICY ROASTED SWEET POTATO or CASSAVA

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Smoked Lamb Rack with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce

smoked lamb recipe smoked lamb rack chop porcini mushroom crusted

Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce

Smoked Lamb Rack or lamb chop with porcini mushrooms crusted is an easy recipe with a fancy restaurant looking dish. The porcini mushooms crusted within the smoked lamb rack or lamb chop made an earthy and pungent mushrooms fragrance along with the smoky flavour. I guess no one could  regret this, even for a non-lamb person.  As a lamb person, i love to cook and also eat lamb all the way. Roasted, grilled, stewed and you name it. Luckily,when i checked to my fellow friends blog, she made a smoked lamb leg with rosemarry rubs, wow it’s sound great since any gamey meat is suits with smoking technique. It’s a kinda shame on me, since i’m a huge fans of lamb and never  even thought to smoked it before. Ever since i’m made my homemade smoked salmon, homemade smoked beef and homemade tea smoked goose, i’ve always craving for homemade smoking without smokers house, just using a simple old crockpot.

dried porcini mushrooms recipe

Dried porcini mushrooms for making porcini mushrooms powder

Porcini mushrooms powder crusted lamb rack or lamb chop is a popular in western style cuisine, especially in France, Italy and Spain, the producent of porcini mushrooms. Actually porcini mushrooms powder is not only great for crusted, but also for stuffing like my Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder StuffingPorcini mushrooms (Boletus Edulis ) is an edible mushroom with a very potent mushrooms aroma. The dried porcini mushrooms is considered as delicacy and fancy gourmet ingredient. Powdered dried porcini is good for sauce flavouring, rubs and make an intense mushroom aromas in pasta, pie filling etc. Btw, this is my first ebay ingrident that succesfully shipped from Italy. Porcini mushrooms is quite pricey, it s only 20 grams and cost me about 20 USD for shipped that to Indonesia, well the 6 USD of it for international shipping cost. When i first toasted the mushrooms, the kitchen is smells so good with a very deep and earthy aromas . I guess the mushrooms worth for the price when i processed that info powder, preety damn good ingredient!!!. First trial of my new kitchen ingredient is to make a crusted layer on smoked lamb chop.

porcini crusted lamb chop smoked lamb porcini powder

Porcini Mushrooms Crusted Smoked Lamb Chop

Homemade Smoking Lamb Rack or Lamb Chop is actually so easy. Just like my homemade tea smoked salmon, tea smoked lamb rack needed prior lamb rack surface drying out  to make a pellicle first. The Pellicle layer is needed to mantain and keep the juice inside the meat and not dripping out during the smoking process. After slighly curing the lamb chop with powdered porcini and cajun seasoning, the lamb chop patted dry with clean paper towel and laid in front of fan or air conditioner for about 20 minutes to dried out the surface. You can made this happed by put the cured lamb uncovered in the fridge overnight prior to smoking. Usually i use rice as a homemade smoked agent, but since my grandmas is concern on “wasting” for smoking agent, she ask me to use my leftover dried corn from feeding the goose for my Confit d’Oie/Goose Confit. The dried  corn works well as smoking agent. Beside changing the smoking agent, today i try to smoked the lamb leg in a very low flame to infused the smoke flavour to the lamb chop even better. After that, i dragged the smoked lamb chop in a powdered porcini mushroom then pan fried it to make a crusted porcini mushroom layer.

homemade smoked lamb rack lamb chop smoking  with porcini mushroom powder recipe

Smoked lamb with porcini mushroom crusted: great flavour combination!

Saffron infused polenta is a great pairing for this tea smoked lamb rack. The basic recpe for making saffron polenta is so simple, you  need to follow the package instruction adn add the saffron in the cooking process. For enrich the dish  flavour, i add  tangy and refreshing burst of cherry tomato concase with a little touch of cayenne or chili pepper. It’s all easy, fancy and heavently lamb recipe!

Porcini Mushrooms Crusted Lamb Chop Recipe:

Ingredient:

  • 2 @125 gr lamb chop
  • 1 tbsp porcini mushrooms powder
  • smoked seasalt and black peppercorn to taste
  • 1 tbsp olive oil for pan frying
Porcini mushrooms powder recipe porcini crusted

Powdered porcini mushrooms

Smoked  lamb recipe:

  • a handfull of uncooked dried corn (you can use rice)
  • cinnamon, break into small pieces
  • star anise, break into smal pieces
  • 1 tbsp szechuan peppercorn
  • 1 tbsp sugar

Homemade Smoked Lamb Curing Recipe:

  • 1/2 tsp ground tea smoked salt
  • 1 tbsp porcini mushroom powder
  • 1/2 tsp grounded white  peppercorn
  • 1/2 tsp cajun seasoning powder (i use Mc.Cormic)

Instruction:

How to Make Smoked  Lamb Chop:

  • Apply all curing ingredient to the lamb chop, put in the fridge, cure for about 12 hours, flip it over every 2 hours.
  • Pat dry the lamb chop, some people like to gently washed it with slow running water, but i prefer not to do it
  • Put the lamb hop into a metal rack.
  • Set your fan or air conditioner into the higest and expose the lamb cop directly to the winds for about 10 minutee until the surface had a perfect dried pellicle layer.
Cured lamb chop dried pellicle sufface smoking lamb

Cured lamb chop with dried pellicle surface: ready for smoking !

  • Flip it once and expose it with the winds another 10 minutes.
  • Wrap the lamb chop with alumuniun foil and  freezer and let it rest to half frozen*optional
  • Meanwhile, scatter the smoking angent in the bottom of the pot
  • Set your stove to the highest flame until the smoke released  from the pot, set it into the lowest flame
  • Put a porcelain bowl/cup that filled with ice cube( this is to needed to lower the temperature a lil bit) then put in in the center of the pot
  • Take a wire rack ( i lost mine, so i use a clean glass ashtray) then stage it above the frozen cup and close it with the glass cover.
smoked lamb chop recipe without smokers

Just pretend that i use wire rack for make a smoked lamb……

  • Let the lamb smoked for about 10 minutes, it depends on the thickness of your lamb chop

How To Make Porcini Mushroom Crusted Smoked Lamb Chop”

  • Mix the porcini mushrooms powder with smoked sea salt and black peppercorn
  • Rub that mixture evenly to the smoked lamb chop
  • Meanwhile, heat up the olive oil in the stainless steel pan
  • pan fried the the smoked lamb until the surface had a nice golden brown porcini mushrooms crusted
  • Served with *Saffron Infused Polenta and Spicy Tomato Concase

Saffron Infused Polenta Recipe

  • Put 1/2 cup polenta and 2 cup chicken stock in a heavy bottom sauce pan, bring to boil
  • Season with salt, pepper and a pich of saffron
  • Add 2 tbsp heavy cream, simmer and continue stirring until the polent is throughly cooked and had a thick consistency

Garnish:

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Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing

pistachio crusted lamb chop lamb rach with spinach feta stuffed lamb

Pistachio Crusted Lamb Chop with Spinach and Feta Cheese Stuffing

Pistachio nut crusted lamb rack with spinach and cheese sfuffing ??? I’ve beed told you that i’m a lamb person, never missed a week without it. I really love lamb rack, especially from the young sheep.. Luckily i had this 3 months old baby lamb rack directly from the farmer. This is really small lamb rack, the weight is just about 250 grams. The farmer give me the rack unthreated, then i’ve got the idea to frenched the lamb rack,but not really french style since i discard any to esposed the loin. I save the trimmed lamb part to make another dishes, you can make Lamb Biryani Rice (Middle East Style) / Resep Nasi Biryani Arab ala Dentist Chef with it.

feta stuffed lamb rack with pistachio crusted recipe lamb chop

Lamb Rack with Pistachio Crusted, Spinach and Feta Cheese Stuffing

Pistachio Crusted lamb Rack and Stuffed with Spinach and Feta Cheese doesn’t tentelizing your taste buds just by reading the dish tittle??? come on, everybody love pistachio nuts, feta cheese and spinach, then i thought why didn’t put it into one festive meals.  Succesfully with Pistachio Crusted Black Seabass Fish Fillet ala Dentist Chef,   i’ve been craving for more pistachio crusted dish. Roasting baby lamb cuts is a little bit tricky, i’ve been told that baby lamb rack is more easily throughly cooked due to high water content with low fat content. Sounds healtier, but this make the baby lamb rack easily dry out. Thats why i choose to seared it first before roasting.

stuffed lamb chop stuff lamb loin recipe

Pistachio Crusted Lamb Rack, Stuffed with Spinach and Feta Cheese

Spinach and feta cheesed stuffed lamb rack is preety easy recipe to do at your own home, you can even ask your butcher to butterfly the bone-in lamb loin, but if you can replace the lamb rack with veal rack or beef rack too.  The pistachio nuts crusted for lamb rack is made a great yellowish green layer  for presentation. You can experiment with any kind of nuts available nearby your place actually; peanuts, almond,wallnut, etc.

INGREDIENT :

pistachio for lamb crusted ingredient

Chopped pistachio and panco breadcrumb for crusted layer

Pistachio Crusted Coating Lamb Rack Recipe:

  • 75 gr pistachio, coarsly chopped
  • 50 gr rough panko bread crumb
  • olive oil spray
  • salt and pepper to taste
  • 1 tbsp all purpose fluor + 1 egg yolk, mixed well, for lamb rack coating glue

Lamb Rack Marinade Recipe:

  • 1/4 tsp dried rosemarry
  • 1/4 tsp thyme
  • 1 cardamon husk, finely chopped
  • 1/4 tsp dried green peppercorn
  • seasalt to taste
  • 1 tbsp olive oil

Lamb Rackg StuffingRecipe:

  • 100 gr horenzo/ japanese spinach, blached, drained, finely chopped
  • 30 gr feta cheese, crumbled

Pistachio Crusted Lamb Rack with Spinach and Feta Cheese Recipe :

  • 1/2  frenched lamb rack (4 ribs lamb rack, less than that used to called lamb chop)
  • 1 tbsp melted butter, for searing
  • 1 tbsp olive oil, for searing
  • sea salt & coarse black pepper to taste

INSTRUCTION:

  • Trim off the thick layer surround the frenched lamb rack, Carefully expose the lamb loin
  • Rub all marinade ingredient, marinade for about 2 hours in the fridge,
  • Preheat oven to 200 degreed celcius
  • Pat dry the lamb rack, carefully buterfly the lamb tenderloin.
  • Applied the spinach and the feta cheese  in the middle of buterflied lamb loin
spinach stuffed lamb loin recipe stuffing fetah cheese lamb rack.

Stuffed the lamb loin with the spinach and the feta cheese

  • Gently fold the lamb tenderloin, make sure all stuffing are sealed with the tenderloin
  • Tide the stuffed lamb rack with butcher twine

lamb rack recipe pistachio crusted spinach stuffirng feta cheese

  • Meanwhile, heat up the olive oil and butter into sizzling hot
  • Sear the lamb rack all over to sealed the juice and fixed the lamb stuffing

roast lamb rack with spinach and feta cheese stuffing lamb loin

  • Discard the butcher twine and pat dry a lil bit
  • Smear the coating glue in the seared lamb rack( not the exposed bone)
  • Dip the lamb rack into the pistachio mixture
  • Spray evenly the pistachio crusted layer with good quality olive oil, put carrot between the lamb rack bone to prevent it curled out
pistachio crusted lamb rack loin recipe hoe to roast lamb young

The lamb rack is ready to oven!

  • Put into the oven and let it roasted for about 10 minutes, it depends on your lamb rack size
  • Take out from the oven then carefully cut the lamb rack in the middle
  • Served with ROASTED PEPPER SAUCE*, BALSAMIC VINEGAR REDUCTION, CURRIED RED KIDNEY BEAN and Grilled Japanese Eggplant
roasted pepper sauce recipe

Roasted pepper sauce are great for any lamb dishes!

*Roasted Pepper Sauce Recipe:

  • 1 yellow bell pepper, cut in half, discard the seed
  • 1/2  onion
  • 2 cloves garlic
  • 1 tbsp oil
  • ½ tsp dried thyme
  • 2 tbsp white wine

How to make roasted pepper sauce :

  • Put the onion, garlic and the onion in the roasting pan, season with salt and pepper and drizzle with olive oil
  • Roast until the bell pepper skin is perfectly blakened
  • Take out from the oven and put the roasted bell pepper in the freezer to losen the skin
  • Pell off the skin and put the bell pepper, onion, garlic, thyme and white wine in the food processor.
  • Procees the mixture into a smooth sauce, you can add more white wine if the sauce is too thick
  • You can put it into sauce pan and bring it to boil, but i prefer not to doing this
  • Keep warm until serve

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  1. Braised Lamb Shank with Baked White/ Navy Bean and Red Kidney Bean
  2. Szechuan Style Lamb Skewer with Indonesian Peanut Satay Sauce (Resep Sate Kambing Sichuan Bumbu Kacang)
  3. Lamb Tikka Masala with Spicy Yoghurt Dipping Sauce and Indian Bread (Roti) ala Dentist Chef
  4. Resep Lamb Chop: Pan Grilled,served with Tomato Concase and Butter Garlic Couscous ala Dentist Che
  5. Resep Pistachio Nuts Crusted Black Seabass Fish Fillet ala Dentist Chef
  6. Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef
  7. Homemade Garam Masala (Indian Spice) From Scratch ala Dentist Chef
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  13. Middle East Recipe : Baba Ganoush (Grilled Egplan Dip) & Crispy Spiced Tortilla Bread ala Dentist Chef
  14. Indonesian Nasi Goreng Cabe Hijau (Green Chillies Fried Rice) ala Dentist Chef
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lamb tikka masala recipe grill lambwith spicy masala

Lamb ṭikka masālā is roasted “Tikka” lamb with Spicy Seasoning”Masala”. The tikka masala seasoning sauce is usually had a reddish orange colour with creamy, spiced and sourish taste.  Chicken tikka masala is one of the most popular indian dish around the world. Tikka masala paste is made of yoghurt, homemade garam masala, tomatoes puree, coconut cream and various spices. The sauce had vibrant orange coloured derived using  saffron, turmeric powder, paprika powder . The reddish color comes from cayyenne pepper or chillies  powder and tomato puree.

how to make tikka masala paste lamb grill  tikka masala seasoning

Lamb Tikka Masala, It’s tender, hot and kick’in spicy!

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Spicy Yoghurt Dip with Chilli, Onion, Tomato, Basil and Turmeric Flower/Blossoms

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Indian Flat Bread with Turmeric Flower/Blossom

I like to serve lamb or other gamey meat with someting refreshing relish or dipping sauce. Since i had left over youghurt from making a tikka masala, i turned it into nice and creamy dippind sauce with spicy and kicking taste. Nothing better than aromatic basil, chilli and turmeric flower. i brought this turmeric flower the day before, and chopped just before serving. Turmeric flower or blossom is usually eaten raw here as lalapan as accompanion for sambal in indonesia. Turmeric blossom had a greeny white color with mild scent of turmeric and had a tangy spicy and sour aftertaste. Another thing i like from turmeric blossom is the texture is crunchy while it still fresh. Besides the yoghurt dip, i serve the tikka masala lamb loin with indian flat bread. You can wrap the lamb tikka masala with indian flat bread and dipped into the spicy yoghurt sauce before eat it out.

resep kambing bakar domba bakar bumbu pedas india roasted lamb goat spicy tikka masala seasoning

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INGREDIENT :

Tikka Masala Paste Recipe :

  • 3 tbsp Homemade Garam Masala
  • 2/3 cup Thick Plain Yogurt
  • Salt
  • 1 Onion
  • 6 cloves Garlic
  • 1 can Diced Tomatoes( or using 3 large tomato, pureed)
  • a pinch of Saffron
  • 1 tbsp Paprika Powder
  • 2 tbsp Cayenne Pepper Powder (bubuk cabe)
  • 1 tsp Coriander Powder
  • 3 cm Ginger, pureed

Lamb/ Mutton Tikka Masala Recipe:

  • 500 gr lamb loin, cut into thick strip (2x2x6 cm)
  • 1 cup tikka masala paste
  • 3 Tbsp melted Ghee/ Butter
  • Salt and pepper to taste

Indian Flat Bread Recipe :

  • 1 cup all-purpose flour 1/2 teaspoon sugar
  • 1 tsp coarse salt
  • 1/4 tsp  homemade garam masala
  • 3/4 cup water (might need more)
  • 1 tsp oil
Spicy Yoghurt Dipping Sauce Recipe:
  • 1/2 cup yoghurt
  • 1/2 red onion, coarsedly chopped (save the inner  little ring for presentation)
  • 1/4 cup basil leafes, coarsedly chopped
  • 1/2 large ripe tomato, deseeded and coarsedly chopped
  • 6 or more bird eye chillies coarsedly chopped
  • 1 turmeric blossom/ flower, finely chopped
  • salt and pepper to taste

INSTRUCTION:

How To Make Indian Flat Bread Recipe:

  • In the food processor combine the yeast, sugar, flour, salt and garam masla. Pulse to combine.
  • Add the water in  until the dough begins to form a ball.
  • Turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
  • Put in a warm place to rise until double in size, about 1 hour.
  • Punch out the dough, knead it into a smooth ball.
  • Devided into 10 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
  • Preheat teflon pan over medium high. Cook without touching it until bubbles appearence, about 1 to 2 minutes.
  • Flip it over and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

How To Make Spicy Yoghurt Dipping Sauce Recipe:

  • Combine all ingredient, mix well
  • Chilled before serving

How To Make Lamb Tikka Masala:

  • Combine the lamb loin meat with tikka masala paste, combine well
  • Drizzle with melted butter, marinade overnight in the the fridge
  • Set your grilling into  hottest as possible, meanwhile put the marinated meat on a skewer
  • Grill the tikka masala marinated lamb loin about 2-3 minutes each side to your preference doness.

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  3. Szechuan Style Lamb Skewer with Indonesian Peanut Satay Sauce (Resep Sate Kambing Sichuan Bumbu Kacang)
  4. Resep Lamb Chop: Pan Grilled,served with Tomato Concase and Butter Garlic Couscous ala Dentist Che
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  6. Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef
  7. Homemade Garam Masala (Indian Spice) From Scratch ala Dentist Chef
  8. Lamb Biryani Rice Recipe(Middle East Style) / Resep Nasi Biryani Arab ala Dentist Chef
  9. Honey Blackpepper Deer Venison (Resep Rusa Madu Lada Hitam)
  10. Resep Daging Rusa Masak Jamur Berbumbu Wijen (Stir Fried Venison Deer with Mushrooms & Sesame Paste )
  11. Braised Beef Short Ribs in Red Curry (Resep Iga Sapi Kuah Kari)
  12. Goat Head Curry/ Gulai Kepala Kambing ala Dentist Chef
  13. Middle East Recipe : Baba Ganoush (Grilled Egplan Dip) & Crispy Spiced Tortilla Bread ala Dentist Chef
  14. Indonesian Nasi Goreng Cabe Hijau (Green Chillies Fried Rice) ala Dentist Chef
  15. Resep Garam Masala Roasted Ribs (Iga Sapi Panggang Bumbu Garam Masala India)

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