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  COAST CUISINE  

Lamu 'Biriyani Mbuzi' (Goat Biriyani)

 

 Coastweek   Kenya


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'LAMU BIRIYANI MBUZI' 

TRADITIONAL NORTH COAST GOAT

(YOU MAY SUBSTITUTE LAMB IF YOU SO WISH)

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INGREDIENTS (Serves Eight)

  • Two pounds (one kg) 'Mbuzi' (goat meat) or lamb

  • salt to taste

  • one teaspoon sugar

  • one 1/2 tablespoons ground chilli

  • four flounces (125 ml) yoghurt

  • two teaspoons ground coriander

  • two teaspoons ground cumin

  • two teaspoons ground turmeric

  • two tablespoons ginger juice

  • two teaspoons vinegar

  • 1/2 pound (225 g) ghee or butter

  • eight cloves garlic, chopped

  • two-three sticks cinnamon

  • eight pods cardamom

  • ten cloves

  • six onions, sliced

  • two pounds (one kg) Basmati rice (or good quality rice)

  • one teaspoon saffron

  • four fl ounces (125 ml) milk

  • two tablespoons cashew-nuts

Oven setting: 110 C, 225 0F Gas Regulator

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METHOD

  1. Cut 'Mbuzi' or lamb into fairly large half inch (1 cm) pieces.

  2. Marinate in a mixture of salt, sugar, ground chilli, yoghurt, ground coriander, ground cumin, ground turmeric, ginger juice and vinegar.

  3. Leave lamb in the marinade for 45 minutes.

  4. Heat three teaspoons ghee or butter in a saucepan and fry garlic, cinnamon, cardamom, cloves and half the quantity of sliced onions for a few minutes.

  5. Then add 'Mbuzi' / lamb and stir well before covering the pan.

  6. When liquid has dried up and 'Mbuzi' / lamb is almost cooked, remove from heat.

  7. While 'Mbuzi' / lamb is left in the marinade, wash rice and boil in water with one teaspoon salt over medium heat.

  8. Water level should be about one inch (21/2 cm) above the rice level.

  9. When rice is almost cooked, drain off remaining water and spread on a flat dish to cool.

  10. Mix saffron with two teaspoons hot milk and stir into the rice.

  11. Put the rice in a large pan and add the almost cooked 'Mbuzi' / lamb.

  12. Pour most of the remaining ghee or butter over the meat.

  13. Cook in a slow oven.

  14. In a clean frying pan, heat the little ghee or butter

  15. left and fry the remaining onions till crispy.

  16. Remove onions to a dish and brown cashew-nuts in the same oil.

  17. Mix fried cashew-nuts and onions with biryani before serving.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com  

 

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