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Recipe for the Lamb Pilau Rice with Kachumbari Salad from African Food Chef Extraodinaire Justina

  1. LAMB PILAU RICE (Swahili Style)

    500g lamb fillet, cut into medium cubes appx 5cm

    15g salt

    15g ginger paste

    20g garlic paste

    1.2Litres water

    60ml of oil

    15g Tbsp whole cumin seeds

    15g Pilau Masala, Garam Masala or

    (1 cinnamon stick, 4 whole cloves, 5 cardamom pods, 6 whole black peppercorns)

    2 Large onions

    2 Large Potatoes, chopped in medium sized pieces 

    1 Large tomato, grated (Optional)

    2 Cups basmati or long grain rice soaked for appx 30 minutes

    1.4g ground coriander

    1.4g tsp ground cumin

    Handful of chopped fresh coriander (optional)

    KACHUMBARI SALAD

    1 red or white onion, diced

    1 large tomato, diced

    15ml  lemon or lime juice

    Pinch of red chilli powder or any fresh chilli (optional)

    Salt to taste

    (This is the basic recipe for the kachumbari salad, however feel free to add finely chopped carrot, mixed pepper, cucumber, cabbage or lettuce)

    PILAU RICE PREPARATION

    1.       Place the lamb in a saucepan and rub with 1.4g of salt and 1 tsp each of ginger and garlic paste. Leave to marinate for a minimum of 15-20mins.

    2.       Add the water to the marinated lamb and boil over medium to high heat for 20 minutes or until the lamb is cooked through. Strain the lamb, serving the stock

    3.       Heat the oil in a large saucepan over medium heat and add the Pilau Masala or cumin seeds, cinnamon, cloves, cardamom and black peppercorns. Allow the spices to crackle for appx 1 minute

    4.       Add the onion to the spices and sauté until brownish and translucent

    5.       Add the potatoes and Stir until they turn brownish colour.

    6.       Add the tomato and remaining ginger paste, garlic paste. Stir and leave to simmer for approximately 2 minutes

    7.       Lower the heat and add the cooked lamb. Stir well.

    8.       Drain the rice and add it to the saucepan along with all the reserved lamb stock. The remaining salt, the ground coriander, cumin and the fresh chopped coriander. Cover the saucepan with lid and cook over medium heat for 15-20 minutes or until the rice is cooked and all the stock is been absorbed.

    KACHUMBARI SALAD PREPARATION

     Mix all the ingredients in a bowl and serve as an accompaniment to the Pilau rice

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