Suqaar is a simple, homey Somali dish of meat and vegetables cooked together in the same pan. Typically, lamb is the meat of choice, but you can also use beef or even chicken. The spices are super fragrant and will make your house smell so good. I love trying to make different foods from different cultures. This is my second Somali dish that I have made. A colleague gave me a sambusa lesson and even though my folds were great they tasted amazing. The following recipe is adapted from Milk Street. Some additional spices were added after talking to my colleague and it definitely pepped up the flavor a bit!
Suqaar-Somali Style Beef
- 2 tablespoons ground cumin
- ½ tablespoon ground tumeric
- 2 teaspoons ground coriander
- 1 teaspoon Jamaican Curry powder
- 1 teaspoon cinnamon
- 1 teaspoon red pepper flakes (optional)
- Kosher salt and fresh ground black pepper
- 1 pound of beef sirloin tips or flank steak. Cut with the grain into section about 4 inches wide and then sliced against the grain about ¼ inch thick.
- 2 tablespoons grapeseed oil
- 1 medium yellow onion, halved and thinly sliced.
- 2 -14.5 oz cans of diced tomatoes
- 2 medium carrots, peeled and sliced about ¼ inch thick
- 1 bunch of lacinato kale, stemmed and chopped (regular curly kale is fine too)
- ½ cup of lightly packed fresh cilantro
- 1 lime (optional)
- In a medium bowl, stir together the cumin, turmeric, coriander, Jamaican Curry, cinnamon, red pepper flakes (if using) and ½ teaspoon each salt and pepper. Measure 1 tablespoon into a small bowl and set aside. To the remaining spice mix, add the beef and toss to combine.
- In a large skillet over medium-high, heat the oil until shimmering. Add the beef in an even layer and cook without stirring until browned on the bottom, about 1 minute. Stir, redistribute in an even layer and cook until no longer pink, about 1 minute, then transfer to a large plate.
- Set the same pan over medium and add the onion and tomatoes. Cook, scraping up any browned bits and stirring occasionally, until the onion begins to soften. Stir in the reserved spice mix, followed by the carrots and ¼ cup water. Bring to a simmer, then cover and cook, stirring occasionally, until the carrots are tender-crisp, about 5 minutes.
- Pile on the kale, then cover and cook until the leaves begin to wilt. Uncover and cook, turning the mixture with tongs, until the kale is tender, about another 1 minute or so. Add the beef and any accumulated juices, then cook, stirring, until the beef is heated through, 1 to 2 minutes. Off heat, taste and season with salt and pepper, then stir in the cilantro.
- Serve over rice with additional cilantro and a lime wedge if desired.
Yum! I hope you enjoy this Sunday Supper. Let me know if you ever try any of these recipes 🙂