Dish of Beef Suqaar
(click to enlarge)

Suqaar with Beef


Africa, Somalia   -   Suqaar
Serves:
Effort:
Sched:
DoAhead:  		 4 w/rice
***
2 hrs
Yes		 In Somalia, this simple stew would likely be made with Goat, but Beef is much more convenient (and cheaper) in North America.

1-1/2
8
7
6
1/3
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1
1
1
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2
3/4
2
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ar
#
oz
oz
oz
c
---
T
T
t
---
T
c
T
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Beef (1)
Onions
Carrots
Bell Pepper, grn  
Cilantro
-- Seasoning
Cumin Seed
Turmeric
Salt
-------------
Oil
Water
Lime Juice
-- Serve with
Steamed Rice
Prep   -   (35 min)
  1. Slice BEEF about 1/2 inch thick and into about 3/4 inch chunks.
  2. Quarter ONIONS lengthwise and slice thin crosswise.
  3. Peel CARROTS and slice about 1/4 inch thick.
  4. Blast BELL PEPPER black with your Kitchen Torch and brush off the skins under running water (see Bell Pepper). Cut into strips 1/2 inch wide and 1 inch long, or whatever works.
  5. Chop CILANTRO coarse.
  6. Grind Cumin and mix all Seasoning items.
  7. Squeeze Lime Juice.
Run   -   (1-1/4hrs)
  1. In a coverable sauté pan or similar, heat Oil and fry Beef, stirring until it has lost all raw color, any exuded liquid has evaporated, and brown spots appear.
  2. Add Onions to the pan and fry stirring until translucent.
  3. Stir in Seasoning mix and Water. Bring to a boil and simmer covered for about 15 minutes.
  4. Stir in Carrots and simmer covered until Carrots are not quite tender, then stir in Bell Peppers. Cook stirring now and then until Carrots and Bell Pepper are just tender.
  5. Check Liquid and Salt, then stir in Lime Juice and turn off heat.
  6. Serve hot liberally garnished with Cilantro, and accompanied by Steamed Rice. The stew is often accompanied by Cilantro Sauce with Chili.
NOTES:

  1. Beef:

      Weight is boneless with excess fat removed. This can be any cut suitable for stewing. Chuck is my preference as it will cook faster than Round. If you want to be super authentic and use Goat, you'll need more than 3 pounds, as lots of fat and bones will have to be removed - so allow more time too.

  2. Bell Pepper:

      Skinning the Bell Pepper was not in the pattern recipe, but I do because the texture is more pleasant, and it avoids annoying loose skins if the dish is reheated. With the Kitchen Torch it takes only 2-1/2 minutes. If you don't skin them, cut much narrower as in the pattern recipe.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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