*  Exported from  MasterCook  *
 
               Skewered Lamb with Sweet Pepper Dipping Sauce
 
 Recipe By     : Uncle Ben’s Rices of the World leaflet - 1997
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Barbecue                         Meat
                 New                              Rice
                 Starters
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --- 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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 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.