Skewered lamb with sweet pepper dipping sauce

4 Servings

Ingredients

Quantity Ingredient
110 grams Uncle Ben's Aromatic Blend rice
450 grams Lean lamb, cut into 2cm dice
30 millilitres Soy sauce
½ small Onion, peeled fine chopped
25 grams Brown sugar
2 teaspoons Olive oil
1 tablespoon Olive oil
2 Spring onions, chopped
1 large Red pepper, deseeded and chopped
170 grams Ripe tomatoes
1 Clove garlic, crushed
2 teaspoons Fresh coriander, chopped
150 millilitres Water
Salt and freshly ground black pepper, to taste

Directions

SKEWERED LAMB

MARINADE

DIPPING SAUCE

110g rice/450g lamb serves 4 as a starter 1. Combine all the marinade ingredients and stir in the diced lamb.

Refrigerate for 30 minutes and then thread onto 4 short bamboo skewers.

2. Heat the olive oil and fry the pepper and spring onion for 2-3 minutes.

Add the tomatoes, water and seasoning then bring to the boil and simmer until the peppers are tender. Liquidise the mixture and pass through a fine sieve, then stir in the coriander.

3. Put the Uncle Ben’s rice on to cook according to the instructions on the pack.

4. Meanwhile, grill the skewered meat for 8-10 minutes, turning until cooked through.

5. Place the skewered lamb on a bed of Uncle Ben’s Aromatic Blend rice and serve immediately accompanied by a bowl of dipping sauce.

NOTES : Picture shows plate with rice as disc, with small ramekin of the sauce and two skewers each of 5 pieces of meat, set on top of the rice.

Theres also a red flower-shaped thing on top of the rice - decoration/garnish of some sort. Coriander leaf garnish on top of the sauce.

Recipe by: Uncle Ben's Rices of the World leaflet - 1997 Posted to MC-Recipe Digest V1 #656 by Kerry Erwin <kerry@...> on Jul 06, 1997

Related recipes