Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
SKEWERED LAMB
- 450 g Lean lamb, cut into 2cm dice
MARINADE
- 1/2 sm Onion, peeled fine chopped
DIPPING SAUCE
Preparation
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
