Instructions: 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.

NOTES : Picture shows plate with rice as disc, with small ramekin of the sauce and two skewers each of 5 pieces of meat, set on top of the rice.

Theres also a red flower-shaped thing on top of the rice - decoration/garnish of some sort. Coriander leaf garnish on top of the sauce.

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