Cinnamon Rooibos-spiced Rice & Lamb

Name: Cinnamon Rooibos-spiced Rice & Lamb
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
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

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

4.8

34 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

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!

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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
Plain Yoghurt at eCook">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

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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!

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!

Brown Basmati Rice - 300ml
Rooibos Powder - 20g
Ground Cinnamon - 40ml
Almonds - 40g
Cucumber - 400g
Plain Yoghurt at eCook">Low Fat Plain Yoghurt - 1
Fresh Mint - 15g
Sumac Spice - 10ml
Fresh Pomegranate Gems - 80g
Golden Sultanas - 60g
Free-range Lamb Chunks - 600g
Hummus - 200ml

Download the Recipe

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.