eCook Meal
Cinnamon Rooibos-spiced Rice & Lamb
with a fresh pomegranate & sultana salsa
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R198.84
for 4 servings · R49.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Low Fat Plain Yoghurt needs 1Fat Free Ayrshire Plain Yoghurt 150 g R14.99 · whole pack (size can't be divided)R14.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Ground Cinnamon needs 40 mlCold Pressed Banana and Cinnamon Smoothie 250 ml 250 ml at R37.99 · 16% of packR6.08
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Free-range Lamb Chunks needs 600 gHalaal Free Range Lamb Bones Avg 1 kg 1 kg at R64.99 · 60% of packR38.99
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Hummus needs 200 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
Not in the Woolies basket — source these elsewhere:
- Golden Sultanas
- Sumac Spice
- Rooibos Powder
- Fresh Pomegranate Gems
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Golden Sultanas, Ground Cinnamon, Hummus, Pomegranate Gems, Rooibos Powder, Sumac Spice, Yoghurt
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?
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. 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. 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.
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, Golden Sultanas, Ground Cinnamon, Hummus, Pomegranate Gems, Rooibos Powder, Sumac Spice, Yoghurt
How many calories does Cinnamon Rooibos-spiced Rice & Lamb have?
898 calories
How much fat content does Cinnamon Rooibos-spiced Rice & Lamb have?
grams