Kenyan Pilau

Cut the beef into 3–4 cm cubes, cover with 1000 ml water and simmer for 30 minutes after boiling, skimming off the foam. Remove the meat, then strain 800 ml of the broth and keep it hot.

Rinse the basmati rice until the water runs clear and soak it in cold water for 15 minutes, then drain well.

In a dry skillet, toast the cumin, black peppercorns, cloves, cardamom and cinnamon stick for 1–2 minutes until fragrant. Remove them, grind in a mortar or spice grinder, and set the cinnamon stick aside whole.

Heat the oil in a wide, heavy-bottomed pot. Add the onion and fry for 8–10 minutes until deep golden brown — this is what gives pilau its characteristic color.

Add the garlic, ginger and beef, and sauté for 3–4 minutes. Stir in the tomatoes and potatoes, and cook for another 5 minutes until the tomatoes soften.

Add the ground spice mix, the whole cinnamon stick, rice and salt; stir so every grain is coated with the spiced base.

Pour in the hot beef broth, bring to a boil, cover with a lid and cook over the lowest heat for 20 minutes, without lifting the lid or stirring the rice.

Turn off the heat, leave the pilau covered for another 10 minutes, then gently fluff with a fork and serve hot.