Tender beef or Lamb, peppers and onions are cooked with fragrant Somali spices in this easy suqaar recipe. Ready in around 30 minutes, it's a comforting one-pan meal that's perfect served with rice, canjeero (a traditional, spongy, and slightly tangy sourdough flatbread/pancake) or warm paratha/flatbreads.
If you're new to Somali cooking, suqaar is a wonderful place to start. The ingredients are simple, the method is straightforward, and the combination of beef, vegetables and xawaash creates a dish that's packed with flavour without requiring hours in the kitchen. If you cannot find xaawash, make it yourself using my recipe below OR use Garam Masala.
Read more: Somali Suqaar (Traditional Somali Beef or Lamb Stir Fry)Jump to:
Recipe Snapshot
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Somali
Difficulty: Easy
Best Served With: Rice, canjeero, sabaayad, malawaah, laxoox, paratha, chapati
Make Ahead: Yes
Freezer Friendly: Yes
Dietary Notes: Dairy-free
Why You'll Love This Recipe
- Ready in around 30 minutes.
- Made with simple ingredients.
- Packed with warming spices and flavour.
- A brilliant introduction to Somali cooking.
- Perfect for busy weeknights.
- Leftovers reheat beautifully.
A Somali Favourite
Suqaar is one of Somalia's most popular everyday dishes. The name refers to meat cut into small pieces, which is exactly how the beef or Lamb (which is always my preference) is prepared before cooking.
As with any popular recipe, every family has their own version. Some include extra tomatoes, others add green chillies for heat, and many households have their own xawaash blend.
What remains the same is the combination of diced meat, vegetables and aromatic spices cooked together until everything is rich, savoury and deeply satisfying.
One of the things I love most about suqaar is how approachable it is. There are no complicated techniques or hard-to-find ingredients. It's simply good food made from everyday ingredients, cooked well.
Ingredient Notes
Beef
Sirloin is a goof cut for suqaar because it cooks quickly while staying tender.
The first time I made this dish, I used stewing beef because it was already in the fridge. The flavour was fantastic, but it needed considerably longer to become tender. If you're looking for a quick weeknight meal, sirloin is definitely the easier option.
Whatever cut you choose, try to keep the pieces small and evenly sized. That's one of the characteristics that gives suqaar its distinctive texture.
I now make it with Lamb Shoulder or Lamb Leg. Both become tender quickly and are perfect in this recipe.
Onion
Onions form the flavour base of the dish.
As they soften, they add sweetness and balance the warm spices beautifully.
Bell Pepper
Bell peppers bring colour, sweetness and texture.
Green, red, yellow or orange peppers work just as well. I love Red Peppers.
Tomatoes
Fresh tomatoes break down as they cook, creating a light sauce that coats the beef and vegetables.
If your tomatoes aren't especially juicy, a splash of water can help everything come together.
Garlic
Fresh garlic adds depth and aroma.
It doesn't dominate the dish but helps tie all the flavours together.
Xawaash
Xawaash is the ingredient that gives suqaar its unmistakable character.
This traditional Somali spice blend commonly includes cumin, cardamom, cinnamon, cloves, turmeric and black pepper, although recipes vary from family to family.
As soon as the spices hit the warm pan, you'll notice the incredible aroma filling the kitchen. If you cannot find it, use Garam Masala.
Fresh Coriander
A handful of chopped coriander stirred through at the end adds freshness and brightness.
It's a small addition that makes a big difference.
Oil
Use any neutral flavoured oil.
Cumin Seeds and Coriander Seeds
We roast these and grind them to a powder to add a delicious dimension to the dish.
Lemon
Add a squeeze before serving.
Salt and Pepper
For seasoning.
Tamarind Paste
I haven't seen people use Tamarind paste much in Somali cooking but Ilhan Abdi does use it in her Bariis Iskukaris (Somali Rice and Lamb) and I really loved adding it here. I also sometimes add it to that recipe too.
How to Make Somali Suqaar
Step 1: Brown the Onions
Heat the oil in a large frying pan over medium-high heat.
Add Onion and cook till golden brown.
Step 2: Add the aromatics and Veg
Stir in the Garlic. Saute for 1 minute.
Add the Peppers and cook for 2 minutes. Add a splash of Water if need be.
Step 3: Brown the Meat
Add the lamb or beef, salt and pepper and cook until browned.
Allowing the meat to brown properly develops flavour and creates those delicious caramelised bits in the pan.
Step 4: Add Tomatoes and Spices
Stir in the tomatoes, xaawash or garam masala.
Add ground cumin seeds, coriander, salt and pepper.
Cook for 10 -15 minute covered until the meat is tender and the tomatoes have broken down.
Step 5: Add Tamarind (Optional)
Stir in the tamarind, cover and cook for 5 minutes.
Step 6: Finish and Serve
Stir through the coriander.
Serve immediately with a squeeze of lemon.
What if I don't have xawaash?
Xawaash is a Somali spice blend, so if you don't have it ready-made, you don't need to stop the recipe. Replace with Garam Masala or make your own! You can still make a really good version using everyday spices.
If you don't have it, you can use this simple substitute instead:
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon cinnamon
Pinch of ground cardamom (optional)
Pinch of ground cloves (optional)
Black pepper to taste
Mix them together and use in place of xawaash.
Tips for Success
- Cut the meat into evenly sized pieces.
- Don't overcrowd the pan when browning the meat.
- Allow the onions time to soften properly.
- Use fresh spices where possible.
- Taste before serving and adjust the seasoning if needed.
- A squeeze of lemon just before serving adds lovely freshness.
Common Mistakes
Using Large Chunks of Meat
Suqaar should be made with small bite-sized pieces of meat.
Skipping the Browning
The browning stage creates much of the dish's savoury flavour.
Under-Seasoning
Don't be afraid to taste and adjust the seasoning before serving.
What to Serve with Suqaar
This dish is wonderfully versatile and pairs well with:
- Canjeero
- Sabaayad
- Paratha
- Basmati rice
- Somali rice
- Crusty bread
- Zhoug
- Fresh salad
- Many Somali families also serve suqaar with banana, which adds a subtle sweetness that complements the savoury flavours well.
Storage
Fridge
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 3 months.
To Reheat
Warm gently in a frying pan or microwave until piping hot.
Add a splash of water if needed to loosen the sauce.
Frequently Asked Questions
What does suqaar mean?
Suqaar refers to meat cut into small pieces before cooking.
Is suqaar spicy?
Traditionally, suqaar is aromatic and flavourful rather than very spicy.
Can I use chicken instead of lamb or beef?
Yes. Chicken suqaar is a popular variation and cooks more quickly.
What is xawaash?
Xawaash is a traditional Somali spice blend made with warming spices such as cumin, cardamom, cinnamon, cloves and turmeric. If you don't have it, check the notes section to see how you can make it yourself or what tou can use instead.
Can I make suqaar ahead of time?
Yes. The flavours often improve after a day in the fridge.
More Lamb/Beef Recipes:
Pakistani Lamb Seekh Kebabs (Restaurant-Style)
Lebanese Hashweh - Spiced Rice with Minced Lamb and Nuts
Qabuli Pulao - Afghan Lamb and Rice with Carrots and Raisins
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📖 Recipe
Somali Suqaar (Traditional Somali Beef or Lamb Stir Fry)
Ingredients
- 2 tablespoon Vegetable Oil
- 1 large Onion diced
- 6 Garlic Cloves crushed
- 1 Red Pepper diced
- 1 kg Lamb shoulder or leg diced into small pieces, or use beef
- Salt
- ¼ teaspoon Black Pepper
- 2 Tomatoes diced
- 1 teaspoon Cumin Seeds roast and then ground
- 1 teaspoon Coriander Seeds roast and then ground
- 2 teaspoon Xawaash or use 1 tablespoon Garam Masala
- 1 teaspoon Tamarind Paste optional
- Fresh Coriander to garnish
- Lemon to serve
Instructions
- Step 1: Brown the Onions - Heat the oil in a large frying pan over medium-high heat. Add Onion and cook till golden brown.
- Step 2: Add the aromatics and Veg - Stir in the Garlic. Saute for 1 minute. Add the Peppers and cook for 2 minutes. Add a splash of Water if need be.
- Step 3: Brown the Meat - Add the lamb or beef, salt and pepper and cook until browned. Allowing the meat to brown properly develops flavour and creates those delicious caramelised bits in the pan.
- Step 4: Add Tomatoes and Spices - Stir in the tomatoes, xaawash or garam masala. Add ground cumin seeds, coriander, salt and pepper. Cook for 10 -15 minutes, covered until the meat is tender and the tomatoes have broken down.
- Step 5: Add Tamarind (Optional) - Stir in the tamarind, cover and cook for 5 minutes.
- Step 6: Finish and Serve - Stir through the coriander. Serve immediately with a squeeze of lemon.
Notes
What if I don't have xawaash?
Xawaash is a Somali spice blend, so if you don't have it ready-made, you don't need to stop the recipe. You can use garam masala or make a really good version using everyday spices. If you don’t have it, you can use this simple substitute instead: 1 teaspoon ground cumin1 teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon cinnamon
Pinch of ground cardamom (optional)
Pinch of ground cloves (optional)
Black pepper to taste Mix them together and use in place of xawaash.
Variations
Chicken SuqaarReplace the red meat with diced chicken thighs for a quicker version. Beef Suqaar
Beef adds richness and works beautifully with the warming spices . It is more traditional but can have more chew. Spicy Suqaar
Add finely chopped green chillies or extra black pepper. Extra Vegetable Suqaar
Add other veg to bulk out the dish. Lower-Carb Option
Serve with a salad or steamed vegetables instead of rice.
Tips for Success
- Cut the meat into evenly sized pieces.
- Don't overcrowd the pan when browning the meat.
- Allow the onions time to soften properly.
- Use fresh spices where possible.
- Taste before serving and adjust the seasoning if needed.
- A squeeze of lemon just before serving adds lovely freshness.
Common Mistakes
Using Large Chunks of MeatSuqaar should be made with small bite-sized pieces of meat. Skipping the Browning
The browning stage creates much of the dish's savoury flavour. Under-Seasoning
Don't be afraid to taste and adjust the seasoning before serving.
What to Serve with Suqaar
This dish is wonderfully versatile and pairs well with:- Canjeero
- Sabaayad
- Paratha
- Basmati rice
- Somali rice
- Crusty bread
- Zhoug
- Fresh salad
- Many Somali families also serve suqaar with banana, which adds a subtle sweetness that complements the savoury flavours well.
Storage
FridgeStore in an airtight container for up to 4 days. Freezer
Freeze for up to 3 months. To Reheat
Warm gently in a frying pan or microwave until piping hot.
Add a splash of water if needed to loosen the sauce.
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