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Panggang Kambing (spit-roasted or oven-roasted lamb)

The quantities suggested here for the marinade will be sufficient for
a 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 it
several times. Just before you are ready to start cooking, prepare
a 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 over
a charcoal fire, which takes a long time if you are grilling the
whole sheep in one piece. There is no reason, though, why a leg
or shoulder should not be spitted over charcoal in a barbecue.
When the meat is half-cooked, score it deeply with a knife, brush
it well with the sauce, and continue cooking until the meat is
tender. The whole process is likely to take up to 2 hours.

There is, of course, an easier, less picturesque method, which
gives just as good results. Preheat your oven to 350F and roast
the lamb for 80 minutes (less if you are using chops). Score the
joint deeply, brush it with the sauce and grill it, turning it over
and brushing it with sauce several times. When the meat is nicely
browned all over, it is ready to serve.

NOTE: To make tamarind water, soak 1 tbsp dried tamarind in 3 tbsp
hot water. Strain. Substitute lemon or lime juice.


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