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Lamb and Coconut Pilau Recipe
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Pilau is a traditional Swahili dish served on special occasions and at weddings. It is a fragrant, spicy, one-pot rice dish. Swahili Pilau is similar to the Indian Biryani and this is because of the heavy Indian influence on Swahili culture. Different meats can be used and there are even plain varieties that don’t contain any meat at all. Vegetarians can substitute the meat with an equal amount of vegetables such as peas, beans or lentils. For this dish I have used lamb which has a milder flavor than mutton. The best rice to use for this dish is basmati rice as it fluffs up really well and absorbs the spices perfectly. It is best to pre soak the rice to achieve the best results. Serve it with a tomato salsa flavored with lime juice. Garnish with fresh coriander, fried onions and toasted cashew nuts.
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Ingredients for
Lamb and Coconut Pilau Recipe
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Lamb
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½ kg
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Rice
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2 cups
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Garlic
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3 teaspoons, crushed
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Ginger
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3 teaspoons, crushed
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Coriander
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6 teaspoons
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Tomato Paste
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3 teaspoons
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Chilli Powder
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1 ½ teaspoon
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Onions
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4, chopped
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Cooking Oil
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4 tablespoons
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Coconut Milk
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1 cup
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Cashew nuts
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¼ cup
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Pilau Masala
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2 ½ tablespoons (See note below)
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Curry Powder
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1 tablespoon
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Hot Water
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4 cups
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Preparation Steps for
Lamb and Coconut Pilau Recipe
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Heat the oil in a saucepan over medium heat. Add the chopped lamb pieces and cook while stirring till the meat has browned. Remove from the saucepan.
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Add the onions and fry until they are a nice golden brown color.
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Stir in the garlic and ginger and cook for 3 minutes.
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Add the tomato paste, masala and chilli powder and stir.
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Stir in the coconut milk then add the pre fried lamb pieces.
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Add the hot water and salt to taste then bring it to the boil.
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Pour in the rice and stir. Let it boil then reduce the heat to low and cook til all the water is absorbed. This should take about 25 minutes. Once you have turned off the heat leave it covered for another 20 minutes so that the rice can become nice and fluffy.
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For the Pilau Masala
8 cloves,
16 Black peppercorns,
1 tablespoon of Saffron strands,
5 Cardamoms
2 x 5cm Cardamom
2 teaspoons of whole cumin
Dry roast the ingredients in a pan over low heat for 3 minutes. Take them off the heat and grind the spices till they form a fine powder. Any remaining Masala can be stored in an air tight tin.
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Lamb and Coconut Pilau Recipe
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