| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Barbecue, Meat, New, Rice, Starters | 4 | Servings | |
INGREDIENTS
| 110 | g | Uncle Ben's Aromatic Blend rice |
| 450 | g | Lean lamb, cut into 2cm dice |
| 30 | ml | Soy sauce |
| 1/2 | sm | Onion, peeled fine chopped |
| 25 | g | Brown sugar |
| 2 | ts | Olive oil |
| 1 | tb | Olive oil |
| 2 | Spring onions, chopped | |
| 1 | lg | Red pepper, deseeded and chopped |
| 170 | g | Ripe tomatoes |
| 1 | Clove garlic, crushed | |
| 2 | ts | Fresh coriander, chopped |
| 150 | ml | Water |
| Salt and freshly ground black pepper, to taste |
INSTRUCTIONS
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@north.org> on Jul 06, 1997
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