Sate kambing

Sate kambing is the Indonesian name for mutton or goat satay, skewered goat meat that has been mixed with seasoning and grilled. It is part of the cuisine of Indonesia and is especially popular in Java, where several regional versions are known, among them Jakarta, Tegal, Maranggi and Madura styles. The skewers are usually larger and thicker than those used for chicken satay and are made of bamboo, which is soaked beforehand so it does not burn. The meat is marinated in spices that often include puree of pineapple, sweet soy sauce, ground shallot and galangal, then cooked over charcoal and in restaurants and street stalls it is grilled to order. It is commonly served in a thick dark sauce made from kecap manis, sometimes with peanut sauce instead, together with steamed rice or compressed rice cakes such as lontong or ketupat. Goat and lamb dishes of this kind are especially common during the Eid ul Adha festival.