*  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    : Lamb                             Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Skewered Lamb:
 110      g             Uncle Ben's Aromatic Blend rice
 450      g             Lean lamb -- diced 2 cm
                        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, chopped
 170      g             Ripe tomatoes
   1      cl            Garlic -- crushed
   2      ts            Fresh coriander -- chopped
 150      ml            Water
                        Salt -- to taste
                        Black pepper -- freshly ground,
                        - to taste

Combine all the marinade ingredients and stir in the diced lamb.
Refrigerate for 30 minutes and then thread onto 4 short bamboo
skewers.

Heat the olive oil and fry the pepper and spring onion for 2 to
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.

Put the Uncle Ben's rice on to cook according to the instructions on
the pack.

Meanwhile, grill the skewered meat for 8 to 10 minutes, turning until
cooked through.

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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