--- SKEWERED LAMB --- 110 g Uncle Ben's Aromatic Blend rice 450 g lean lamb -- cut into 2cm dice --- MARINADE --- 30 ml soy sauce 1/2 small onion -- peeled fine chopped 25 g brown sugar 2 tsp olive oil --- DIPPING SAUCE --- 1 tbsp olive oil 2 spring onions -- chopped 1 large red pepper -- deseeded and chopped 170 g ripe tomatoes 1 clove garlic -- crushed 2 tsp fresh coriander -- chopped 150 ml water salt and freshly ground black pepper -- to taste 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.
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