Skewered Lamb with Sweet Pepper Dipping Sauce

* Exported from MasterCook *

Skewered Lamb with Sweet Pepper Dipping Sauce

Recipe By : Uncle Ben's Rices of the World leaflet - 1997
Serving Size : 4 Preparation Time :0:00
Categories : Barbecue Meat
New Rice
Starters

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- SKEWERED LAMB ---
110 g Uncle Ben's Aromatic Blend rice
450 g lean lamb -- cut into 2cm dice
--- MARINADE ---
30 ml soy sauce
1/2 small onion -- peeled fine chopped
25 g brown sugar
2 tsp olive oil
--- DIPPING SAUCE ---
1 tbsp olive oil
2 spring onions -- chopped
1 large red pepper -- deseeded and chopped
170 g ripe tomatoes
1 clove garlic -- crushed
2 tsp fresh coriander -- chopped
150 ml water
salt and freshly ground black pepper -- to taste

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.


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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.