Somali · beginner
Somali Spiced Beef Suqaar With Green Chiles And Potatoes
Tender diced beef quick-braised with tomatoes, gold potatoes, aromatic xawaash spice blend, and fresh green chiles.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep skillet or wide saute pan over medium-high heat.
- 02
Add the diced beef in a single layer and sear for 4 minutes until browned on all sides, then remove with a slotted spoon.
- 03
Turn heat to medium, add diced onion, minced garlic, and chopped serrano chile to the pan, cooking for 5 minutes until softened.
- 04
Stir in the xawaash spice mix and heat for 1 minute until fragrant.
- 05
Add diced potatoes, chopped tomatoes, and beef broth, stirring to lift any browned bits from the bottom of the skillet.
- 06
Return the seared beef to the skillet, bring to a gentle simmer, cover, and cook for 15 minutes until potatoes are tender and sauce thickens.
- 07
Remove cover, stir in fresh lime juice, and season with salt before serving hot.
A LITTLE KITCHEN KNOW-HOW
Xawaash Blooming
Toasting Somali xawaash spice mix directly in warm oil with aromatics to release essential oils before adding liquids.
Notes from the kitchen
- Serve with sliced bananas on the side for authentic Somali sweet and savory pairing.
- Original home-cooking adaptation inspired by Somali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
