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Cooked by: Chef / Last Modified: 8/6/2008 / Base: Lamb / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
110 Gram(s) Rice
450 Gram(s) Lean lamb, cut into 2cm dice
30 Milliliter(s) Soy sauce
1/2 small Onion, peeled fine chopped
25 Gram(s) Brown sugar
2 Teaspoon(s) Olive oil
2 Spring onions, chopped
1 large Red pepper, deseeded
170 Gram(s) Ripe tomatoes
1 Clove garlic, crushed
2 Teaspoon(s) Fresh coriander, chopped
150 Milliliter(s) Water |
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