Skewered Lamb with Sweet Pepper Dipping Sauce

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Skewered Lamb with Sweet Pepper Dipping Sauce Ingredients

SKEWERED LAMB	1 tb Olive oil
450 g Lean lamb, cut into 2cm dice	2 Spring onions, chopped
MARINADE	1 lg Red pepper, deseeded and
30 ml Soy sauce	170 g Ripe tomatoes
1/2 sm Onion, peeled fine chopped	1 Clove garlic, crushed
25 g Brown sugar	2 ts Fresh coriander, chopped
2 ts Olive oil	150 ml Water
DIPPING SAUCE	Salt and freshly ground

Instructions for Skewered Lamb with Sweet Pepper 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 Bens Rices of the World leaflet - 1997 Posted to MC-Recipe Digest V1 #656 by Kerry Erwin on Jul 06, 1997

Main Ingredient: LambCuisine: Uncategorized

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