Slow Cooked Lamb Satay Pickles

Updated: Jul 25, 2021


The inspiration for this recipe comes from a classic Indonesian satay. Usually satay is quite a straight forward humble dish consisting of skewers and a slightly spicy rich aromatic peanut sauce. I wanted to use lamb, therefore, instead of simply marinading and thinly slicing some lamb rump I wanted to take a slow cooking joint such as shoulder or neck and apply the same aromats you would add to the marinade. The concept of slow braising, rolling and frying the lamb is a classical method, however, when you add Indonesian spices to the mix things start to get interesting. This recipe takes a little prep and a wait overnight to set the lamb but is most defiantly worth the effort in the end! With all that's said this is how to make this slow cooked Lamb Satay!

Prep Time 1 1/4 hours in total / Cook and Braise Time 3 1/2 hours / Set Time overnight

To Serve 4-6


Lamb and Braise:

800g - 1kg Lamb Shoulder (deboned)

3 tbsp fish sauce

8 garlic cloves

2 lemongrass

1 shallot

3 dried tamarind pulp

3 tbsp palmsugar

1 tbsp cumin seeds

1 1/2 tbsp fine chilliflakes

1 tbsp ground coriander

1 tsp turmeric

salt and black pepper


Peanut Crust:

125g unsalted peanuts

1/2 bunch coriander

2 spring onions

1 red chilli

3 eggs

75g plain flour

salt and black pepper


2 shallots

2 lemongrass

10-15 dried red chillies

4 garlic cloves

20g galangal

75g unsalted peanuts

2 tbsp palm sugar

20g tamarind pulp

2 tbsp peanut butter

2 tbsp fish sauce

1/2 tsp turmeric

1 lime

800ml water


1/2 cucumber

1 carrot

1 red chilli

1 shallot

mint and coriander

1 lime

1 tbsp white sugar (pickle)

3 tbsp rice vinegar (pickle)


Lamb Braise:

  1. Let's begin this recipe with braising the lamb shoulder, ideally you want to do this the night before if possible to allow the lamb to set when rolled. Begin cutting the deboned lamb shoulder into large pieces. Next we want to seal the lamb by placing a large pan onto a high heat with a drizzle of oil. When hot add the diced lamb pieces to the pan and sear until evenly sealed.

2. Now that the lamb is nicely sealed we want to incorporate the spices for the braise. In the same pan now add 1 bruised and roughly sliced lemongrass, 4 crushed garlic cloves, 3 dried tamarind pulp, 1 tbsp cumin seeds, 1 tbsp ground coriander, 1 1/2 tbsp fine chilli flakes, 1 tsp of turmeric and salt and pepper. Fry the lamb in the spices for 2 minutes on a medium to low heat until fragrant. When the spices begin to give off their aroma then add 3 tbsp of fish sauce, 3 tbsp shaved palm sugar and finally enough water to just cover the lamb. Bring up to a boil then when boiling turn the braise down to a low simmer and place a lid on top. Allow the lamb to braise for 2 1/2 hours. If you want to speed the braising time then you can simply do this in a pressure cooker.

3. When the lamb has finished braising and is practically tender enough to full apart remove the lamb from the braise and place into a sieve to drain. Next place the remaining marinade onto a high heat and begin to reduce. When the lamb is drained place into a mixing bowl and begin to shred or pull using 2 forks to break down the lamb.

4. Then we want to add some flavour to the lamb, in a small separate pan add a drizzle of oil then add 1 finely sliced shallot, 4 finely minced garlic cloves and 1 finely chopped lemongrass stalk. Fry on a medium heat for 5 minutes or until fragrant then when ready add to the lamb along with a few tbsps of the reduced marinade. Mix well and adjust the seasoning if needed by adding additional salt, pepper or fish sauce.

5. To roll out the lamb add a generous amount of the mix onto clingfilm in a line. I found with this amount of mix I was able to make 2 rolls of lamb or 4-6 portions depending on size. Next we want to wrap the lamb up into the clingfilm leaving a small gap at each corner. Use the corners to twist and to tighten up the cylinder by rolling to assist. When the lamb is nice and tight place into the fridge and allow to set overnight or for at least 6 hours.