Steps
- 1
Boil the meat in medium heat until tender.(save the beef stock for later)
- 2
Heat oil in a cooking pot then add onions. Fry till golden brown;add in the crushed garlic and ginger paste at this stage.Keep stirring to avoid them sticking.
- 3
Add in all the spices at this stage and mix them to infuse the falvour.
- 4
Once well mixed, add the meat and potatoes and combine with the spice mix.After a few minutes add the rice and mix gently all the ingredients..then pour in the beef stock. Also, add salt gradually while tasting to get the right/desired amount.
- 5
Cover the pot and let the water almost dry,then you can cover the pot with aluminium foil and reduce the heat,leaving it to completely dry.
- 6
Once ready,serve hot with a side of kachumbari and some cold drink
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