Recipe - Skewered Lamb With Sweet Pepper Dipping Sauce

SKEWERED LAMB
110 g Uncle Ben's Aromatic Blend
rice
450 g Lean lamb, cut into 2cm dice

MARINADE
30 ml Soy sauce
One half small Onion, peeled fine chopped
25 g Brown sugar
2 teaspoon Olive oil

DIPPING SAUCE
1 tablespoon Olive oil
2 Spring onions, chopped
1 lg Red pepper, deseeded and
chopped
170 g Ripe tomatoes
1 Clove garlic, crushed
2 teaspoon 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 minced 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 23 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 810 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 flowershaped 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
MCRecipe Digest V1 #656 by Kerry Erwin kerry@north.org on Jul 06, 1997