| 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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