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| Skewered Lamb With Sweet Pepper Dipping Sauce Recipe |
Category: BBQ / Meats
Rating:
N/A
Servings: 4
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Ingredients
----SKEWERED LAMB----
110 gm uncle ben's aromatic blend rice
450 gm lean lamb, cut into 2cm dice
----MARINADE----
30 ml soy sauce
1/2 small onion, peeled fine chopped
25 gm brown sugar
2 teaspoon olive oil
----DIPPING SAUCE----
1 tablespoon olive oil
2 spring onions, chopped
1 large red pepper, deseeded and chopped
170 gm ripe tomatoes
1 clove garlic, crushed
2 teaspoon fresh coriander, chopped
150 ml water
1 salt and freshly ground black peppe; r, to taste
Cooking Directions:
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 on Jul 06, 1997
meats,bbq,new,rice
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