This Indonesian Yellow Spiced Grilled Lamb Chop was posted before in my blog in 2007. However, I took down that the recipe and renewed the pic. The recipe was originally adapted from mbak Estherlita’s Sate Kambing Bumbu Gule (Goat Saté with Gule Spiced). I specifically write gule not gulai which I am intended to say this one the Javanese style curry not the Sumatran curry. Javanese curries have a lighter version of spices compare to the Sumatran ones.

In this renewed post, I served with west and east style. Roasted potato wedges, grilled asparagus, slices of raw beets and asinan mangga (Indonesian mango pickle).  Yet, the asinan used Caribbean favourite hot peppers, Scotch Bonnet Peppers. Before roasting and grilling the potato and asparagus, I basted them with organic avocado oil. Then, I put a final touch by drizzling the remaining gule spices before serving.

Avocado oil is excellent for high heat cooking, this oil has one of the highest smoke points at 250°C. Avocado oil has a smooth buttery flavor that will enhance recipes rather than overpower them. I have been using it for salad dressings, sautéing, basting and stir frying. In Canada, you can see other variants of Olivado at some health food stores.

The gule spice was made Bumbu Dasar Kuning (Basic Yellow Spice Paste) that was posted in my blog before.

Indonesian Yellow Spiced Grilled Lamb Chops
Domba Bakar Bumbu Kuning

500 grams lamb chops
1/2 tablespoon basic yellow spiced paste
1/2 tablespoon minced garlic
1/2 tablespoon ground toasted coriander seed
1/4 tabalespoon ground toasted cumin
seasalt as desired
2 tablespoons organic avocado oil

1. Heat the oil and stir fry all the ingredients except the lamb until fragrant.
2. Add the lamb and a small of water, bring to boil until the lamb tender and the liquid/ sauce thicken. Set aside.
3. Grill or broil the lamb until brown.

Other Lamb Related Posts:

  • Lamb Shank Rendang
  • The Difference between Lamb, Hogget and Mutton
  • Rosemary Braised Lamb Shanks
  • Grilled Chermoula Lamb Chops



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