Suqaar
Somali cubed beef stir-fry: small dice of tender beef sautéed with onion, peppers and Somali spice mix (xawaash), finished with a pat of butter and fresh coriander. The meat stays just-cooked; the vegetables glaze. Eats with rice, anjero (Somali pancake), or stuffed into chapati.
Overview
Beef tenderloin or sirloin is cubed small. A spice mix of cumin, coriander, cardamom and cinnamon, Somalia's xawaash, seasons it. The cubes sear quickly in a hot pan with onion and pepper; tomato paste deepens; chilli and butter finish. Coriander piles on at the table.
Ingredients
- 600 g beef sirloin (or tenderloin, cut into 1 ½ cm cubes)
- 3 tablespoons vegetable oil
- 1 onion (large, finely chopped)
- 1 red pepper (chopped)
- 1 green pepper (chopped)
- 5 garlic cloves (crushed)
- 2 cm fresh ginger (grated)
- 1 long green chilli (finely chopped)
- 2 tablespoons tomato paste
- 2 tomatoes (medium, chopped)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 100 ml water
- 30 g unsalted butter
- A small bunch of fresh coriander (chopped)
- 2 lime wedges (to serve)
Method
Stage 1 - Sear the beef
- Heat 2 tablespoons of oil in a wide pan over high heat.
- Pat the beef cubes dry; toss with a pinch of the salt.
- Sear in batches in a single layer for 60-90 seconds - they should brown on one side; lift out before they cook through.
Stage 2 - Vegetables and spices
- Lower the heat to medium; add the remaining oil.
- Cook the onion 5 minutes until softening.
- Add the peppers, garlic, ginger and chilli; cook 4 minutes more.
- Stir in the tomato paste and the spices (cumin, coriander, cardamom, cinnamon, turmeric, black pepper); cook 1 minute.
Stage 3 - Combine
- Add the chopped tomatoes; cook 4 minutes until softening.
- Pour in the water; bring to a simmer.
- Return the beef and any juices; toss to coat.
- Cook 3-4 minutes more - the beef should be just cooked through, the sauce slightly reduced.
Stage 4 - Finish
- Stir in the butter to gloss the sauce.
- Taste; adjust salt.
- Off the heat, scatter most of the coriander.
Stage 5 - Serve
- Pile onto plates with rice or warm anjero.
- Top with remaining coriander; serve lime wedges alongside.
Notes
- Tender cut, fast cook: Sirloin or tenderloin cooked briefly is the goal. Tougher cuts (chuck, brisket) need a long braise - different dish (maraq).
- Xawaash: The Somali spice mix is the dish's identity. The four spices listed approximate it; if you have ready-made xawaash, use 2 tablespoons in place of the spice list.
- Don't overcrowd the pan: Beef cubes that crowd steam-cook instead of searing. Cook in 2-3 batches if needed.
Storage
- Keeps 3 days refrigerated; reheats in a pan with a splash of water.
- Doesn't freeze well; the texture goes grainy.
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