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
Cinnamon Rooibos-spiced Rice & Lamb
with a fresh pomegranate & sultana salsa
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Cinnamon Rooibos-spiced Rice & Lamb?
The preparation time for Cinnamon Rooibos-spiced Rice & Lamb with a fresh pomegranate & sultana salsa is between 15 and 30 minutes.
What is the total time required to make Cinnamon Rooibos-spiced Rice & Lamb with a fresh pomegranate & sultana salsa?
The total time required to make Cinnamon Rooibos-spiced Rice & Lamb with a fresh pomegranate & sultana salsa is between 35 and 50 minutes.
How many servings does Cinnamon Rooibos-spiced Rice & Lamb provide?
4 servings
What are the main ingredients in Cinnamon Rooibos-spiced Rice & Lamb?
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
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?
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
How many calories does Cinnamon Rooibos-spiced Rice & Lamb have?
898 calories
How much fat content does Cinnamon Rooibos-spiced Rice & Lamb have?
grams
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