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SKEWERED LAMB
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110 g Uncle Ben's Aromatic Blend rice
450 g lean lamb -- cut into 2cm dice
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MARINADE
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30 ml soy sauce
1/2 small onion -- peeled fine chopped
25 g brown sugar
2 tsp olive oil
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DIPPING SAUCE
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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.
