Skewered Lamb with Sweet Pepper Dipping Sauce

Name: Skewered Lamb with Sweet Pepper Dipping Sauce
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: rice; lamb; soy sauce, tamari; onions; brown sugar; olive oil; olive oil; scallions, spring or green onions; sweet red bell peppers; tomatoes; garlic; coriander; water; salt and black pepper

Submitted by Paula Mulligan

YIELD

4 servings

PREP

45 min

COOK

25 min

READY

1 hrs

Ingredients

Lamb

110

GRAMS RICE
uncle ben's aromatic blend

450

GRAMS LAMB
cut into 2cm dice

Marinade

ML SOY SAUCE, TAMARI *

SMALL ONIONS
peeled, chopped fine

GRAMS BROWN SUGAR

TEASPOONS OLIVE OIL

Dipping sauce

TABLESPOON OLIVE OIL

EACH SCALLIONS, SPRING OR GREEN ONIONS
chopped

LARGE SWEET RED BELL PEPPERS
seeded and chopped

170

GRAMS TOMATOES
ripe

CLOVE GARLIC
crushed

TEASPOONS CORIANDER
fresh, chopped

150

ML WATER *

X SALT AND BLACK PEPPER
to taste *

Directions

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.