What are the main ingredients in Cinnamon Rooibos-spiced Rice & Lamb?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Cinnamon Rooibos-spiced Rice & Lamb?

Calories: 898, Carbs: 91 grams, Fat: grams, Protein: 40.7 grams, Sugar: 16.3 grams, Salt: 443 grams

How do I prepare Cinnamon Rooibos-spiced Rice & Lamb?

MINTY YOGHURT & SALSA: In a bowl, add the diced cucumber, the yoghurt, ½ the sliced mint and ½ the sumac. Toss until fully combined. In a separate bowl, combine the pomegranate gems, the sultanas, the remaining mint and some seasoning. TOASTIN’ & ROASTIN’: Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, add the lamb chunks and fry for 3-4 minutes until browned, shifting as it colours. In the final minute, baste with the remaining cinnamon & sumac and a knob of butter. Season to taste. LEBANESE FUSION FEASTING!: Make a bed of the cinnamon & rooibos rice and top with the lamb chunks. Sprinkle over the toasted almonds. Serve with the minty cucumber yoghurt, the hummus, and the pomegranate & sultana salsa. Enjoy, Chef! ALL THE ALMONDS: Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan. CINNAMON RICE & EVERYTHING NICE: Rinse the rice and place in a pot over a medium-high heat with the rooibos powder and ½ the cinnamon. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

What should be prepared from my kitchen to make Cinnamon Rooibos-spiced Rice & Lamb?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Cinnamon Rooibos-spiced Rice & Lamb

Delicious lamb chunks are basted in cinnamon & sumac. Served with a fresh pomegranate & golden sultana salsa for some sweetness, and a cucumber & mint yoghurt for freshness. All of this sits on a bed of cinnamon & rooibos rice – a Lebanese and South African fusion feast!

Cinnamon Rooibos-spiced Rice & Lamb

with a fresh pomegranate & sultana salsa

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Almonds
Brown Basmati Rice
Cucumber
Free-range Lamb Chunks
Fresh Mint
Fresh Pomegranate Gems
Golden Sultanas
Ground Cinnamon
Hummus
Low Fat Plain Yoghurt
Low Fat Yoghurt Plain
Plain Yoghurt
Rooibos Powder
Sumac Spice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Cinnamon Rooibos-spiced Rice & Lamb

Serves 1

CINNAMON RICE & EVERYTHING NICE
Rinse the rice and place in a pot over a medium-high heat with the rooibos powder and ½ the cinnamon. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
ALL THE ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan.
MINTY YOGHURT & SALSA
In a bowl, add the diced cucumber, the yoghurt, ½ the sliced mint and ½ the sumac. Toss until fully combined. In a separate bowl, combine the pomegranate gems, the sultanas, the remaining mint and some seasoning.
TOASTIN’ & ROASTIN’
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, add the lamb chunks and fry for 3-4 minutes until browned, shifting as it colours. In the final minute, baste with the remaining cinnamon & sumac and a knob of butter. Season to taste.
LEBANESE FUSION FEASTING!
Make a bed of the cinnamon & rooibos rice and top with the lamb chunks. Sprinkle over the toasted almonds. Serve with the minty cucumber yoghurt, the hummus, and the pomegranate & sultana salsa. Enjoy, Chef!

Brown Basmati Rice - 75ml
Rooibos Powder - 5g
Ground Cinnamon - 10ml
Almonds - 10g
Cucumber - 100g
Plain Yoghurt - 1
Fresh Mint - 4g
Sumac Spice - 2,5ml
Fresh Pomegranate Gems - 20g
Golden Sultanas - 15g
Free-range Lamb Chunks - 150g
Hummus - 50ml

Download the Recipe

Serves 2

CINNAMON RICE & EVERYTHING NICE
Rinse the rice and place in a pot over a medium-high heat with the rooibos powder and ½ the cinnamon. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
ALL THE ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan.
MINTY YOGHURT & SALSA
In a bowl, add the diced cucumber, the yoghurt, ½ the sliced mint and ½ the sumac. Toss until fully combined. In a separate bowl, combine the pomegranate gems, the sultanas, the remaining mint and some seasoning.
TOASTIN’ & ROASTIN’
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, add the lamb chunks and fry for 3-4 minutes until browned, shifting as it colours. In the final minute, baste with the remaining cinnamon & sumac and a knob of butter. Season to taste.
LEBANESE FUSION FEASTING!
Make a bed of the cinnamon & rooibos rice and top with the lamb chunks. Sprinkle over the toasted almonds. Serve with the minty cucumber yoghurt, the hummus, and the pomegranate & sultana salsa. Enjoy, Chef!

Brown Basmati Rice - 150ml
Rooibos Powder - 10g
Ground Cinnamon - 20ml
Almonds - 20g
Cucumber - 200g
Low Fat Plain Yoghurt - 1
Fresh Mint - 8g
Sumac Spice - 5ml
Fresh Pomegranate Gems - 40g
Golden Sultanas - 30g
Free-range Lamb Chunks - 300g
Hummus - 100ml

Download the Recipe

Serves 3

CINNAMON RICE & EVERYTHING NICE
Rinse the rice and place in a pot over a medium-high heat with the rooibos powder and ½ the cinnamon. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
ALL THE ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan.
MINTY YOGHURT & SALSA
In a bowl, add the diced cucumber, the yoghurt, ½ the sliced mint and ½ the sumac. Toss until fully combined. In a separate bowl, combine the pomegranate gems, the sultanas, the remaining mint and some seasoning.
TOASTIN’ & ROASTIN’
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, add the lamb chunks and fry for 4-5 minutes until browned, shifting as it colours. In the final minute, baste with the remaining cinnamon & sumac and a knob of butter. Season to taste.
LEBANESE FUSION FEASTING!
Make a bed of the cinnamon & rooibos rice and top with the lamb chunks. Sprinkle over the toasted almonds. Serve with the minty cucumber yoghurt, the hummus, and the pomegranate & sultana salsa. Enjoy, Chef!

Brown Basmati Rice - 225ml
Rooibos Powder - 15g
Ground Cinnamon - 30ml
Almonds - 30g
Cucumber - 300g
Low fat Yoghurt Plain - 1
Fresh Mint - 12g
Sumac Spice - 7,5ml
Fresh Pomegranate Gems - 60g
Golden Sultanas - 45g
Free-range Lamb Chunks - 450g
Hummus - 150ml

Download the Recipe

Serves 4

CINNAMON RICE & EVERYTHING NICE
Rinse the rice and place in a pot over a medium-high heat with the rooibos powder and ½ the cinnamon. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
ALL THE ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan.
MINTY YOGHURT & SALSA
In a bowl, add the diced cucumber, the yoghurt, ½ the sliced mint and ½ the sumac. Toss until fully combined. In a separate bowl, combine the pomegranate gems, the sultanas, the remaining mint and some seasoning.
TOASTIN’ & ROASTIN’
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, add the lamb chunks and fry for 4-5 minutes until browned, shifting as it colours. In the final minute, baste with the remaining cinnamon & sumac and a knob of butter. Season to taste.
LEBANESE FUSION FEASTING!
Make a bed of the cinnamon & rooibos rice and top with the lamb chunks. Sprinkle over the toasted almonds. Serve with the minty cucumber yoghurt, the hummus, and the pomegranate & sultana salsa. Enjoy, Chef!