1 ½poundsbeef pot roastcut into 1" cubes with excess fat removed.
6baby yellow potatoesdiced
2cupsshredded carrots
2roma tomatoesdiced
2 ½cupsunsalted chicken stock
1bay leaf
1 ½cupsbasmati rice
Kachumbari
2sweet mini peppersdiced
1tomatodiced
⅓red oniondiced small
⅛cupcilantrodiced
juice from 1/2 a lemon
pinchof salt
Instructions
In a small bowl, mix together the smoked paprika, cumin, pepper, cardamom, ginger, cinnamon stick and cloves, and set aside.
In a large enamened cast iron pot (wider than it is tall), heat 2 Tablespoons oil over medium-high heat.
When the oil is hot, add the sliced onion and cook, stirring occasionally, until the onion is starting to become translucent and brown in places, abdout 7-10 minutes.
Add in the spices, garlic, 1/4 cup chopped cilantro leaves, and stir until combined and fragrant, about 30 seconds.
Add in the beef cubes and sear, stirring occasionally, about 8 minutes.
Add in the diced potatoes, shredded carrots, diced tomatoes, broth and bay leaf. Bring to a boil.
Stir in the rice.
Boil for 5 minutes, then turn down the heat to medium-low and cover.
Cook, covered, on medium-low for 20 minutes.
While the beef pilau cooks, make the kachumbari.
Make the kachumbai by combing the diced tomato, red onion, cilantro, sweet mini pepper, salt, and lemon juice together in a medium bowl. Stir to combine and allow to sit for 20-30 minutes.
When the beef pilau is done, sprinkle with remaining freshly cilantro.