Ingredients:
1kg rice
1kg goat meat, diced
2 red onions, halved and finely sliced
3 tbsp vegetable oil
6 garlic cloves, chopped
3 Maggi cubes
4 tbsp Rwandan pelau seasoning
1 tbsp coarse sea salt
1l beef or lamb or goat stock
200ml water
Method:
Turn the rice into a sieve and wash under cold, running, water until the water runs clear. Set the rice aside to drain.
Place a large pot (a cast iron casserole [Dutch oven] is good) over medium heat. Once hot add the vegetable oil and use to fry the goat meat and salt for about 8 minutes, or until nicely browned.
Add a little water and use to braise the meat for about 20 minutes, or until cooked through. As you cook the meat keep on adding a little water to the pot to make sure the meat does not stick. When the meat is cooked through add the onions and stir-fry for 1 minute.
Add the garlic cloves and cook for 1 minute more. Now add in the rice and stir well to combine. Scatter over the beef masala and stir to combine then crumble in the Maggi cubes and stir in half the meat stock. Stir to combine, then bring to a boil.
Reduce to a brisk simmer and cook for 10 minutes then add in the remaining stock and water. Return to a brisk simmer, stir well and continue cooking, stirring the mixture occasionally for about 10 minutes more until the rice is tender and the liquid has evaporated away.
Reduce the heat to low and continue cooking for 5 minutes more to dry the rice out. Fluff with a fork and serve.
This is often served accompanied by coconut peas.
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