Kenyan-style Gamula with Coconut Rice

Ingredients

In this Kenyan adaptation of Gamula, we incorporate Kenyan spices such as coriander, cumin, and turmeric to infuse the meat with a distinct flavor profile. Additionally, we serve the Gamula with coconut rice, which adds a creamy and slightly sweet element to the dish, enhancing the overall taste experience. We alse have the original recipe for Gamula, so you can check it out.

• 500g (1.1 lb) goat or beef, cut into chunks 500g (1.1 lb) goat or beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) water 1 cup (235ml) water
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the meat, ground coriander, ground cumin, ground turmeric, paprika, salt, and black pepper. Mix well to ensure the meat is evenly coated with the spices.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the marinated meat to the pot and cook until browned on all sides.
4. 4.
   Pour in the coconut milk and water, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender.
5. 5.
   While the meat is simmering, rinse the basmati rice under cold water until the water runs clear. Drain the rice.
6. 6.
   In a separate pot, combine the drained rice, 1 cup of coconut milk, and 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Fluff the cooked rice with a fork and keep it warm until ready to serve.
8. 8.
   Once the meat is tender, remove the pot from the heat and let it rest for a few minutes.
9. 9.
   Serve the Kenyan-style Gamula over a bed of coconut rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Basmati rice — Rinse the rice thoroughly under cold water to remove excess starch before cooking.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the meat marinade.
• If you prefer a milder flavor, reduce the amount of spices used in the marinade.
• Allow the meat to marinate for at least 1 hour, or overnight, for maximum flavor.
• If you don't have basmati rice, you can use any long-grain rice as a substitute.
• Garnish the dish with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Kenyan-style Gamula with coconut rice as the main course for a satisfying and flavorful meal. Accompany it with a side of fresh salad or steamed vegetables to add a refreshing element to the plate.

Presentation advice

To present the dish, place a generous portion of the Kenyan-style Gamula on a plate, creating a mound in the center. Surround it with a ring of fluffy coconut rice. Garnish with fresh cilantro leaves for a pop of color and freshness.