Suqaar (Somali Spiced Meat Stir-fry)
Suqaar is a Somali stir-fry of thinly sliced beef, onion, tomato and bell pepper, finished with a short covered simmer. The meat is seared first so it keeps a browned edge, then coated in cumin, coriander, turmeric and cayenne, which gives the pan a warm, earthy base with a little heat. Because the slices are thin, it cooks fast in one skillet. Serve it with flatbread or rice, and scale the cayenne to suit your table.
Instructions
Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook until it is soft and translucent.
Stir in the garlic and cook for about a minute, until you can smell it.
Add the sliced beef and cook until it is browned and seared on both sides.
Add the tomato and bell pepper and keep stirring until the vegetables have softened a little.
Sprinkle over the cumin, coriander, turmeric and cayenne, and mix well so the meat and vegetables are evenly coated. Season with salt, tasting as you go.
Lower the heat to medium-low, cover the skillet, and simmer for a few minutes so the flavors come together and the beef turns tender.
Take the pan off the heat once the beef is fully cooked and tender. Scatter chopped cilantro or parsley over the top and serve.
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