Succulent seared lamb is adorned with golden toasted almonds, and rests atop fragrant rice infused with butter, stock & aromatics. Drizzled with a tangy yoghurt sauce, and garnished with fresh parsley & pomegranate gems. It’s a culinary masterpiece, Chef!
Strandveld’s Lamb & Pomegranate Rice
Strandveld’s Lamb & Pomegranate Rice
with a yoghurt drizzle, fresh parsley & toasted almonds
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Chicken
- Chicken Stock
- Free-range Lamb Chunks
- Fresh Parsley
- Garlic Cloves
- Greek Yoghurt
- Lemon
- Onion
- Onions
- Pomegranate Gems
- Spice Mix
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
NEXT LEVEL RICE
Boil the kettle. Dilute the stock with 150ml of boiling water. Place a pot (with a lid) over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the spice mix, and fry until fragrant, 1-2 minutes. Add the rice, the diluted stock, and seasoning. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat. Stir through a knob of butter and a generous squeeze of Lemon juice. Allow to steam, 8-10 minutes.
SEAR THE LAMB
While the rice is steaming, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized pieces. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
TOAST THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY YOGHURT DRIZZLE
In a small bowl, loosen the yoghurt with warm water in 5ml increments until drizzling consistency. Add a squeeze of Lemon juice.
LOOKING GOOD!
Bowl up the rice and top with the lamb. Drizzle over the loosened yoghurt. Garnish with the toasted Almonds, the picked parsley, and the pomegranate gems. Stunning, Chef!
NEXT LEVEL RICE
Boil the kettle. Dilute the stock with 300ml of boiling water. Place a pot (with a lid) over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the spice mix, and fry until fragrant, 1-2 minutes. Add the rice, the diluted stock, and seasoning. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat. Stir through a knob of butter and a generous squeeze of Lemon juice. Allow to steam, 8-10 minutes.
SEAR THE LAMB
While the rice is steaming, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized pieces. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
TOAST THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY YOGHURT DRIZZLE
In a small bowl, loosen the yoghurt with warm water in 5ml increments until drizzling consistency. Add a squeeze of Lemon juice.
LOOKING GOOD!
Bowl up the rice and top with the lamb. Drizzle over the loosened yoghurt. Garnish with the toasted Almonds, the picked parsley, and the pomegranate gems. Stunning, Chef!
NEXT LEVEL RICE
Boil the kettle. Dilute the stock with 450ml of boiling water. Place a pot (with a lid) over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the spice mix, and fry until fragrant, 1-2 minutes. Add the rice, the diluted stock, and seasoning. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat. Stir through a knob of butter and a generous squeeze of Lemon juice. Allow to steam, 8-10 minutes.
SEAR THE LAMB
While the rice is steaming, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized pieces. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
TOAST THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY YOGHURT DRIZZLE
In a small bowl, loosen the yoghurt with warm water in 5ml increments until drizzling consistency. Add a squeeze of Lemon juice.
LOOKING GOOD!
Bowl up the rice and top with the lamb. Drizzle over the loosened yoghurt. Garnish with the toasted Almonds, the picked parsley, and the pomegranate gems. Stunning, Chef!
NEXT LEVEL RICE
Boil the kettle. Dilute the stock with 600ml of boiling water. Place a pot (with a lid) over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the spice mix, and fry until fragrant, 1-2 minutes. Add the rice, the diluted stock, and seasoning. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat. Stir through a knob of butter and a generous squeeze of Lemon juice. Allow to steam, 8-10 minutes.
SEAR THE LAMB
While the rice is steaming, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized pieces. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
TOAST THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY YOGHURT DRIZZLE
In a small bowl, loosen the yoghurt with warm water in 5ml increments until drizzling consistency. Add a squeeze of Lemon juice.
LOOKING GOOD!
Bowl up the rice and top with the lamb. Drizzle over the loosened yoghurt. Garnish with the toasted Almonds, the picked parsley, and the pomegranate gems. Stunning, Chef!
Frequently Asked Questions
What is the preparation time for Strandveld’s Lamb & Pomegranate Rice?
The preparation time for Strandveld’s Lamb & Pomegranate Rice with a yoghurt drizzle, fresh parsley & toasted almonds is between 20 and 35 minutes.
What is the total time required to make Strandveld’s Lamb & Pomegranate Rice with a yoghurt drizzle, fresh parsley & toasted almonds?
The total time required to make Strandveld’s Lamb & Pomegranate Rice with a yoghurt drizzle, fresh parsley & toasted almonds is between 35 and 50 minutes.
How many servings does Strandveld’s Lamb & Pomegranate Rice provide?
4 servings
What are the main ingredients in Strandveld’s Lamb & Pomegranate Rice?
Almonds, Chicken, Chicken Stock, Free-range Lamb Chunks, Fresh Parsley, Garlic Cloves, Greek Yoghurt, Lemon, Onion, Onions, Pomegranate Gems, Spice Mix, White Basmati Rice
What is the nutritional information of Strandveld’s Lamb & Pomegranate Rice?
Calories: 923, Carbs: 100 grams, Fat: grams, Protein: 43.3 grams, Sugar: 8.9 grams, Salt: 1080 grams
How do I prepare Strandveld’s Lamb & Pomegranate Rice?
NEXT LEVEL RICE: Boil the kettle. Dilute the stock with 300ml of boiling water. Place a pot (with a lid) over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the spice mix, and fry until fragrant, 1-2 minutes. Add the rice, the diluted stock, and seasoning. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat. Stir through a knob of butter and a generous squeeze of lemon juice. Allow to steam, 8-10 minutes. SEAR THE LAMB: While the rice is steaming, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized pieces. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. TOAST THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ZESTY YOGHURT DRIZZLE: In a small bowl, loosen the yoghurt with warm water in 5ml increments until drizzling consistency. Add a squeeze of lemon juice. LOOKING GOOD!: Bowl up the rice and top with the lamb. Drizzle over the loosened yoghurt. Garnish with the toasted almonds, the picked parsley, and the pomegranate gems. Stunning, Chef!
What should be prepared from my kitchen to make Strandveld’s Lamb & Pomegranate Rice?
Almonds, Chicken, Chicken Stock, Free-range Lamb Chunks, Fresh Parsley, Garlic Cloves, Greek Yoghurt, Lemon, Onion, Onions, Pomegranate Gems, Spice Mix, White Basmati Rice
How many calories does Strandveld’s Lamb & Pomegranate Rice have?
923 calories
How much fat content does Strandveld’s Lamb & Pomegranate Rice have?
grams
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