Hare-kuda (rice with buffalo)

Instructions

1. Cut the meat into 4 cm chunks and season with salt, pepper and cumin.
2. Brown the meat in oil in a large casserole over high heat, in small batches, for 5 minutes.
3. Add the sliced onion and garlic and let them colour for 3 minutes.
4. Add the diced tomatoes then the hot water, cover and simmer for 50 minutes over low heat, until the meat is tender.
5. Add the rinsed rice to the casserole with a little more water if needed, and cook covered for 20 minutes without stirring.
6. Turn off the heat, let rest for 5 minutes, then serve hot with the sabalu sauce.