eCook Meal
Strandveld’s Lamb & Pomegranate Rice
with a yoghurt drizzle, fresh parsley & toasted almonds
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R177.02
for 4 servings · R44.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spice Mix needs 40 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
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Chicken Stock needs 40 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
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Free-range Lamb Chunks needs 640 gHalaal Free Range Lamb Bones Avg 1 kg 1 kg at R64.99 · 64% of packR41.59
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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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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Garlic Cloves needs 8Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Greek Yoghurt
- Pomegranate Gems
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Garlic, Greek Yoghurt, Lemon, Onion, Parsley, 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?
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. 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. 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, Garlic, Greek Yoghurt, Lemon, Onion, Parsley, 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