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Suggest a better description110g 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
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 47 | ||
Calories from Fat: 14 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 132.1mg | 5 % | |
Potassium 118.3mg | 3 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 7.7g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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