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Skewered Lamb with Sweet Pepper Dipping Sauce
Skewered Lamb with Sweet Pepper Dipping Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Barbeque, Rice
Ingredients List
- -------------------------------SKEWERED LAMB-------------------------------
- 110 g Uncle Ben's Aromatic Blend
- -rice
- 450 g Lean lamb, cut into 2cm dice
Directions
MARINADE
30 ml Soy sauce
1/2 sm Onion, peeled fine chopped
25 g Brown sugar
2 ts Olive oil
DIPPING SAUCE
1 tb Olive oil
2 Spring onions, chopped
1 lg Red pepper, deseeded and
-chopped
170 g Ripe tomatoes
1 Clove garlic, crushed
2 ts 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.
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.
30 ml Soy sauce
1/2 sm Onion, peeled fine chopped
25 g Brown sugar
2 ts Olive oil
DIPPING SAUCE
1 tb Olive oil
2 Spring onions, chopped
1 lg Red pepper, deseeded and
-chopped
170 g Ripe tomatoes
1 Clove garlic, crushed
2 ts 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.
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.
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