1 tablespoon Kenyan spice blend
200 g chopped tomatoes
125g Greek natural yogurt
1 tbls vinegar
pinch of pepper
Heat a lidded frying pan over a medium heat and add the oil. Fry the meat until lightly browned on all sides, then remove from the pan with a slotted spoon, cover and set aside. Add the onion and garlic to the pan and fry over a low heat until soft.
Turn the heat up slightly, add the spice blend and fry for 1 minute
Return the beef to the pan, add the tomatoes and bring to the boil.
Take the pan off the heat and stir in the yoghurt and vinegar, then season to taste with the salt and the sugar.
Return the pan to the heat, bring back to the boil and simmer, covered, for 1½ hours, or until the meat is tender. Add some water if needed.
FOR THE RICE
Rinse the rice in a colander under cold water until it runs clear. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the water. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.
Fluff with a fork
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