Cut the beef in 1 inch chunks, marinate in salt & pepper and set aside

Cut the potatoes into quarters and set aside

In a bowl of water soak cinnamon sticks, cardamom seeds, black pepper and cumin seeds and set aside.

In another bowl of water soak the raisins and set aside

In a pot, add enough water to cover the meat and boil until soft and cooked through. Set aside. (Tip: for extra flavour make sure you have leftover beef stock to cook the rice in)

In a bottom heavy pot over medium high heat, add ghee and fry potatoes until golden brown and cooked through.

Drain the spices and add to the pot with cooked potatoes along with the garlic and ginger paste, stir well for a minute or so to release the fragrance from the spices

Add the rice to the pot with potatoes and spices and stir to mix well.

Once the rice is well coated with the spices, add in the meat and its broth to the rice. Mix until all ingredients are well combined. Allow the water to boil and then begin stirring occasionally until rice is cooked through. Add water if need be to cook the rice

Make a well in the middle of the pilau and add drained raisins. Cover the raisins with some rice. Cover the pot and allow to simmer for the last 2 minutes.

Remove the pilau from heat. Before serving, remove the raisins and set aside to be served on the side along with the Kachumbari salaa

For the Kachumbari/Salad: in a bowl mix in thinly sliced onions, cubed cucumbers and chopped tomatoes, mix well to combine. Season with salt, pepper and lemon juice.