Goat Biryani by Getrude Ayieko (Mama’s Plate)

This classic Swahili biryani recipe by Gertrude from Mama’s Plate is the perfect decadent, delicious, and fragrant meal to serve any big family or gathering! Using spice blends to season the cubed lamb, each bite is an explosion of flavor that will keep you coming back for seconds.

There's nothing quite like the Swahili biryani, and its signature rich gravy that cascades over the colorful basmati rice. Hailing from the Swahili coast of East Africa, each cook adds their preferred choice of meat like mutton, chicken, or beef, with vegetables, potatoes, eggs, nuts, or dried fruits; anything you have on hand!

In this recipe, Gertrude from Mama’s Plate chooses to use goat because, for her, it is the most decadent form of biryani, and why wouldn’t you want to share this delicious dish with everyone you know?

Serves 4 to 6

For the marinade:

1.5KG Lamb, cut into 2 inch cubes

1 tsp Cumin Powder

1 tbsp Garam Masala

1 tsp Coriander Powder

1 tsp Oregano

1 tsp Turmeric Powder

Salt To Taste

1 tbsp Minced Garlic

½ tbsp Minced Ginger

Juice of half a Lemon

500ml of Mala/Buttermilk

For the sauce:

2 tsp Cumin Powder

1 tbsp Garam Masala

1 tsp Coriander Powder

1 tsp Oregano

1 tsp Turmeric Powder

Salt To Taste

1 tbsp Minced Garlic

½ tbsp Minced Ginger

2 tbsp tomato paste

4 large onions (Sliced)

3 large potatoes

2 boiled eggs

2 dried bay leaves

For the rice:

1.5 cups of Basmati Rice

3 cups of water

1 tbsp Whole Pilau Masala

1tsp Cooking Oil

1 tsp Salt

Egg Yellow and Orange Food Colour

A handful of Chopped Coriander Leaves

1. First, marinate your goat. In a ziplock bag or bowl, use your hands to combine the goat with cumin, garam masala, coriander, oregano, turmeric, salt, buttermilk, lemon juice, garlic, and ginger.

2. Set the marinating meat aside. In a large pan on medium-high heat, heat up enough oil to shallow fry 2 of your sliced onions, and fry until they are golden brown and crispy. Remove from the pan, and fry the potatoes in the same oil until the edges are golden brown. They will cook the rest of the way through in the sauce.

3. For the sauce, fry the other 2 sliced onions in a pan on medium heat, just until they are translucent. Add in 1 tbsp minced garlic and ½ tbsp ginger, and continue to cook until the garlic is fragrant. Next, add in your spice mix: cumin, garam masala, coriander, oregano, turmeric, salt, bay leaves, and your tomato paste.

4. Add in your marinated goat, then around a cup of water, and mix everything until well combined. Cover with a lid, and let everything cook on medium heat until the goat is well cooked.

5. For the rice, begin by adding your whole pilau masala mix to a pot of water, oil, and salt. Bring the water to a boil, then add in your washed rice. Continue to boil until the water has reduced to the same level as the rice, then reduce the heat to low, cover, and let the rice finish cooking until there is no water left and it is soft and fluffy.

6. Color the rice with the food coloring, sprinkle fresh coriander and the crispy onions on top, and mix to combine everything.

7. Plate up the rice, and ladle the biryani on top. Add the boiled eggs, and serve hot!