By Daniel Spaniel, Africa.

This delicious East African recipe is healthy, and easy to
prepare. The rich blend of African, Indian, and Arabic peoples of East
Africa
blend in a cuisine typified by such dishes as this variety of
pilau.
Tried and proven by myself in a number of homes. Never had a complaint
yet.
Enjoy.

Ingredients:

1 1/2 lbs. Goat or lamb mutton. Any cut will do.
2 cups rice
2 cups water
2 medium onions chopped
1 tsp garlic paste
2 tsps garam masala
1 cup coconut milk
2 tbsps vegetable oil
1 chicken stock cube
1 oz cashew nuts
1 oz raisins
Dry whole spices:
3 cinnamon pieces
1 tsp black peppercorns
1 tsp cumin seeds
1 tsp cardamom pods
1/2 tsp whole cloves
1 or 2 whole, dried chillies can be added, for those who enjoy it's
flavour.
Salt to taste

Method:
Soak the rice in water for about 30 minutes (soaking times vary
depending on
the type of rice used. I would recommend several hours for brown rice),
then
drain. Sauté the chopped onions. Add the whole spices, garlic paste,
garam
masala
, cashew nuts, and raisins, and fry for 5 minutes. Add the
chicken
stock, meat pieces, and coconut milk, and allow to simmer over medium
heat
for 5 minutes. Add the drained rice and continue to cook for a few
minutes.
Add 3 cups of boiling water, and cook for ten minutes uncovered. Turn
the
heat down to low, cover the pot tightly, and simmer for 15 minutes or
put in
an oven and cook for 15-20 minutes at a medium temperature. Serve with
onion
salad (kachumbari).

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