Skewered Lamb with Sweet Pepper Dipping Sauce

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.