Somali suqaar is quick fried meat – beef, chicken or lamb, that’s been very finely diced. This is another dish that is quick and easy to make.
I usually order the diced meat from my local butcher who has become used to serving Somalis asking for suqaar meat. In this recipe I have used lamb.
Traditionally we serve suqaar with canjeero, a kind of fermented crepe like bread, sabaayad, a flatbread or muufo, a corn bread.
Ingredients
- 500g lamb, finely cubed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 tablespoons tomato puree
- ½ red capsicum, chopped into small pieces
- Salt
Instructions
- Heat the olive oil over medium heat.
- Add the lamb and a pinch of salt
- Add the onion, tomato puree and capsicum. Stir fry the meat for a few minutes until cooked. Remove from heat.
INFO
Author : Abderazzaq Noor
Recipe by : Shukri