Juicy free-range lamb mince simmers in our signature UCOOK Asian sauce until wonderfully saucy, served over a bed of spinach and fluffy jasmine rice. Edamame, plum tomato and spring onion add colour and bite, finished with a scatter of crunchy cashew pieces and diced piquanté peppers for a sweet, tangy pop. Pure East-meets-comfort flavour, Chef!
Serving guide
Choose your portion size.
RICE & BEANS
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix in the edamame beans, and steam for 8-10 minutes. Fluff with a fork and cover.
ASIAN MINCE
Place a pan over high heat with a drizzle of oil. When hot, fry the tomato until charred, 2-3 minutes, shifting occasionally. Add the onion and fry until lightly golden, 1-2 minutes. Remove from the pan. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Mix in the Asian sauce, 150ml [300ml]|#7DA0D7 of water, and simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat.
JUST LIKE THAT
Make a bed of the green leaves, and top it with the rice and the saucy mince. Sprinkle over the nuts and the piquanté peppers. Dinner is served, Chef!
RICE & BEANS
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix in the edamame beans, and steam for 8-10 minutes. Fluff with a fork and cover.
ASIAN MINCE
Place a pan over high heat with a drizzle of oil. When hot, fry the tomato until charred, 2-3 minutes, shifting occasionally. Add the onion and fry until lightly golden, 1-2 minutes. Remove from the pan. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Mix in the Asian sauce, 150ml [300ml]|#7DA0D7 of water, and simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat.
JUST LIKE THAT
Make a bed of the green leaves, and top it with the rice and the saucy mince. Sprinkle over the nuts and the piquanté peppers. Dinner is served, Chef!
RICE & BEANS
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix in the edamame beans, and steam for 8-10 minutes. Fluff with a fork and cover.
ASIAN MINCE
Place a pan over high heat with a drizzle of oil. When hot, fry the tomato until charred, 3-4 minutes, shifting occasionally. Add the onion and fry until lightly golden, 1-2 minutes. Remove from the pan. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Mix in the Asian sauce, 450ml [600ml]|#7DA0D7 of water, and simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat.
JUST LIKE THAT
Make a bed of the green leaves, and top it with the rice and the saucy mince. Sprinkle over the nuts and the piquanté peppers. Dinner is served, Chef!
RICE & BEANS
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix in the edamame beans, and steam for 8-10 minutes. Fluff with a fork and cover.
ASIAN MINCE
Place a pan over high heat with a drizzle of oil. When hot, fry the tomato until charred, 3-4 minutes, shifting occasionally. Add the onion and fry until lightly golden, 1-2 minutes. Remove from the pan. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Mix in the Asian sauce, 450ml [600ml]|#7DA0D7 of water, and simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat.
JUST LIKE THAT
Make a bed of the green leaves, and top it with the rice and the saucy mince. Sprinkle over the nuts and the piquanté peppers. Dinner is served, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R290.86
for 4 servings · R72.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Spinach needs 160 gWhole Spinach 350 g 350 g at R22.99 · 46% of packR10.51
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Tomatoes needs 4Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
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Edamame Beans needs 120 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 24% of packR21.60
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Free-range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R129.99 · 1.20× packR155.99
Not in the Woolies basket — source these elsewhere:
- UCOOK Asian Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Asian Lamb Mince & Rice?
The preparation time for Asian Lamb Mince & Rice with cashew nuts is between 20 and 25 minutes.
What is the total time required to make Asian Lamb Mince & Rice with cashew nuts?
The total time required to make Asian Lamb Mince & Rice with cashew nuts is between 20 and 25 minutes.
How many servings does Asian Lamb Mince & Rice provide?
4 servings
What are the main ingredients in Asian Lamb Mince & Rice?
Cashew Nuts, Edamame Beans, Free-range Lamb Mince, Jasmine Rice, Piquanté Peppers, Spinach, Spring Onion, Spring Onions, Tomato/es, Tomatoes, UCOOK Asian Sauce
What is the nutritional information of Asian Lamb Mince & Rice?
Calories: 908, Carbs: 80 grams, Fat: grams, Protein: 49.6 grams, Sugar: 17.5 grams, Salt: 1433 grams
How do I prepare Asian Lamb Mince & Rice?
JUST LIKE THAT: Make a bed of the green leaves, and top it with the rice and the saucy mince. Sprinkle over the nuts and the piquanté peppers. Dinner is served, Chef! ASIAN MINCE: Place a pan over high heat with a drizzle of oil. When hot, fry the tomato until charred, 2-3 minutes, shifting occasionally. Add the onion and fry until lightly golden, 1-2 minutes. Remove from the pan. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Mix in the Asian sauce, 150ml [300ml]|#7DA0D7 of water, and simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat. RICE & BEANS: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix in the edamame beans, and steam for 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Asian Lamb Mince & Rice?
Cashew Nuts, Edamame Beans, Free-range Lamb Mince, Jasmine Rice, Piquanté Peppers, Spinach, Spring Onion, Spring Onions, Tomato/es, Tomatoes, UCOOK Asian Sauce
How many calories does Asian Lamb Mince & Rice have?
908 calories
How much fat content does Asian Lamb Mince & Rice have?
grams