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Suqqar in bowl

Somali Suqaar (Traditional Somali Beef or Lamb Stir Fry)

Safira
Learn how to make Somali suqaar with tender beef or lamb, peppers and warming xawaash spices. An easy one-pan dinner ready in around 40 minutes.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine East African, Somalia
Servings 6
Calories 543 kcal

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 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.

Variations

Chicken Suqaar
Replace 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 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.

Nutrition

Calories: 543kcalCarbohydrates: 7gProtein: 29gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.03gCholesterol: 122mgSodium: 104mgPotassium: 576mgFiber: 2gSugar: 3gVitamin A: 968IUVitamin C: 34mgCalcium: 50mgIron: 3mg
Keyword Canjeero, Sabayad, Suqqar, Xaawash
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