Kapisi Pulu with a Kuwaiti Twist

Ingredients

In this Kuwaiti adaptation of Kapisi Pulu, we incorporate traditional Kuwaiti spices and flavors to enhance the dish. The original Samoan recipe typically uses taro leaves, but in this version, we substitute them with fragrant spices such as cinnamon, cardamom, and cumin. Additionally, we infuse the rice with coconut milk to add a creamy texture and a hint of sweetness, which is a common element in Kuwaiti cuisine. We alse have the original recipe for Kapisi pulu, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 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 cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb pieces to the pan and cook until browned on all sides.
3. 3.
   Sprinkle the ground cinnamon, cardamom, cumin, and coriander over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Add the basmati rice to the pan and stir to combine with the lamb and spices.
5. 5.
   Pour in the coconut milk and water. Season with salt to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
7. 7.
   Remove from heat and let the dish rest for 5 minutes before fluffing the rice with a fork.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lamb — For tender and flavorful meat, marinate the lamb in the spice mixture for at least 1 hour before cooking.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture in the rice.

Tips & Tricks

• For an extra burst of flavor, garnish the dish with toasted coconut flakes.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of cinnamon, cardamom, cumin, and coriander.
• Serve the Kapisi Pulu with a side of tangy cucumber and mint yogurt sauce for a refreshing contrast.

Serving advice

Serve the Kapisi Pulu with a side of fresh salad or steamed vegetables to complete the meal. It pairs well with a squeeze of lemon juice for added brightness.

Presentation advice

Present the Kapisi Pulu in a large serving dish, with the fragrant rice forming a bed for the spiced lamb. Garnish with fresh cilantro and toasted coconut flakes for an appealing visual contrast.