Skewered Lamb With Sweet Pepper Dipping Sauce
| 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 | Soy sauce | |
| 1/2 | Onion, peeled fine chopped | |
| 25 | g | Brown sugar |
| 2 | t | Olive oil |
| 1 | T | Olive oil |
| 2 | Spring onions, chopped | |
| 1 | Red pepper, deseeded and | |
| chopped | ||
| 170 | g | Ripe tomatoes |
| 1 | Clove garlic, crushed | |
| 2 | t | Fresh coriander, chopped |
| 150 | Water | |
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
1997 g rice/450g lamb serves 4 as a starter Combine all the marinade ingredients and stir in the diced lamb. Refrigerate for 30 minutes and then thread onto 4 short bamboo skewers. 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. Put the Uncle Bens rice on to cook according to the instructions on the pack. Meanwhile, grill the skewered meat for 8-10 minutes, turning until cooked through. Place the skewered lamb on a bed of Uncle Bens 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 336
Calories From Fat: 193
Total Fat: 21.5g
Cholesterol: 75.4mg
Sodium: 378.6mg
Potassium: 599.4mg
Carbohydrates: 12.7g
Fiber: 3.3g
Sugar: 7.9g
Protein: 23.9g