Description
Tender cubes of lamb sautéed quickly with onions, bell peppers, tomatoes, garlic, and fragrant Somali xawaash spices including cumin and coriander. This one-pan method delivers juicy meat with fresh cilantro finish and pairs perfectly with flatbread or rice. The dish stands out for its bold savory flavors and speedy 25-minute preparation ideal for weeknights.
Cultural Background
Suqaar is a beloved everyday dish in Somali cuisine, with the name deriving from an Arabic word meaning "small ones" in reference to the small cubes of meat used. It reflects Somalia's nomadic traditions and maritime trade history, incorporating influences from Arab, Indian, and other regional cuisines through spice blends like xawaash. The quick stir-fry style makes it a practical, comforting meal often served with flatbreads such as canjeero or rice in Somali households.[[1]](https://www.youtube.com/watch?v=SPEO76vgQp8)[[2]](http://ryeandginger.ca/words-indi-madars-beef-suqaar/)
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 1 lb (450g) boneless lamb leg or shoulder, cut into 1/2-inch cubes
- 2 tablespoons vegetable or olive oil
- 1 large onion, thinly sliced or chopped
- 4 garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large tomato, chopped
- 1-2 teaspoons xawaash spice blend (or substitute 1 teaspoon ground cumin + 1 teaspoon ground coriander + pinch turmeric)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1/2 lemon or lime, for serving (optional)
Instructions
- Heat 2 tablespoons oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
- Add the sliced onion and minced garlic; sauté for 3-4 minutes, stirring occasionally, until the onion softens and turns lightly golden.
- Add the cubed lamb to the pan in a single layer if possible; cook undisturbed for 3 minutes to brown, then stir and cook another 4-5 minutes until the meat is mostly browned on all sides and releases its juices.
- Stir in the xawaash (or cumin-coriander mix), salt, and black pepper; cook for 1 minute until fragrant.
- Add the diced bell pepper and chopped tomato; stir to combine and cook for 5-7 minutes, stirring occasionally, until the vegetables soften, the tomatoes break down into a light sauce, and the lamb is tender and cooked through (internal temperature 145°F/63°C for medium).
- Remove from heat, stir in the chopped cilantro, and let rest 1 minute. Serve hot with a squeeze of lemon or lime if desired.
Tips
- Cut the lamb into uniform small cubes for even, quick cooking and authentic texture.
- Avoid overcrowding the pan when browning the meat to ensure proper searing instead of steaming.
- For a milder version, substitute garam masala for xawaash if the traditional blend is unavailable.
Nutrition
Calories: 320
Protein: 28g
Carbs: 8g
Fat: 20g
Tags
Meat dish, Somali