Kilimanjaro
Embark on a culinary adventure with "Kilimanjaro," a vibrant and flavorful rice-based dish inspired by the rich, aromatic spices of East African cuisine. This hearty recipe layers fragrant basmati rice with spiced ground beef or lamb, sautéed carrots and bell peppers, and sweet raisins, creating a balanced harmony of savory, sweet, and earthy flavors. Infused with cumin, cinnamon, and paprika, the dish boasts a warm, comforting profile, while a garnish of creamy yogurt and fresh cilantro adds refreshing brightness to each bite. Perfect for family dinners or special gatherings, Kilimanjaro is both a feast for the senses and a celebration of global-inspired cooking. Ready in just over an hour, this one-platter delight serves six and is sure to elevate your mealtime experience.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 cups Water
- 2 tablespoons Olive oil
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 pound Ground beef or lamb
- 2 tablespoons Tomato paste
- 1 teaspoon Cumin
- 0.5 teaspoon Cinnamon
- 1 teaspoon Paprika
- 2 teaspoons, divided Salt
- 2 medium, julienned Carrots
- 2 assorted colors, sliced Bell peppers
- 0.5 cup Raisins
- 1 cup Chicken stock
- 1 cup, plain for garnish Yogurt
- 0.25 cup, chopped for garnish Fresh cilantro
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set it aside to drain.
In a medium saucepan, bring 3 cups of water to a boil. Add 1 teaspoon of salt and the rice. Lower the heat to a simmer, cover the saucepan, and cook for 15 minutes or until the rice is tender. Remove from heat and fluff with a fork.
Heat the olive oil in a large skillet or deep pan over medium heat. Add the chopped onion and garlic, and sauté until fragrant and softened, about 3-4 minutes.
Add the ground beef or lamb to the skillet. Cook until browned, breaking it up into small pieces with a spoon, about 8-10 minutes.
Stir in the tomato paste, cumin, cinnamon, paprika, and 1 teaspoon of salt. Mix well to coat the meat evenly with the spices.
Pour in the chicken stock and simmer the meat mixture for 10-12 minutes, allowing the flavors to meld and the sauce to slightly thicken.
In a separate skillet, sauté the julienned carrots and sliced bell peppers over medium heat until tender but still slightly crisp, approximately 5-6 minutes.
Assemble the dish by layering the cooked rice on a large serving platter. Next, add the spiced meat layer, followed by the sautéed vegetables. Sprinkle the raisins over the top for sweetness.
Garnish with dollops of yogurt and a sprinkle of fresh cilantro for a fresh finish.
Serve immediately and enjoy the vibrant flavors of the Kilimanjaro!
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 5608 mg | 244% | |
| Total Carbohydrate | 240.2 g | 87% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 98.7 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 860 mg | 66% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4300 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
