— 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.