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