Muqmad with Spiced Tomato Sauce

Ingredients

• 500g (1.1 lb) dried beef or goat 500g (1.1 lb) dried beef or goat
• 4 cups (950ml) water, for soaking 4 cups (950ml) water, for soaking
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 cups (470ml) tomato puree 2 cups (470ml) tomato puree
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the dried meat in a large bowl and cover it with water. Let it soak for at least 4 hours or overnight to rehydrate.
2. 2.
   Drain the soaked meat and rinse it under cold water to remove any excess salt.
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the rehydrated meat to the pot and cook for about 10 minutes, stirring occasionally.
5. 5.
   In a small bowl, mix together the ground cumin, coriander, cardamom, turmeric powder, and cayenne pepper (if using). Add this spice mixture to the pot and stir well to coat the meat evenly.
6. 6.
   Pour in the tomato puree and lemon juice, and season with salt to taste. Stir everything together, then reduce the heat to low and let the meat simmer for about 1 hour, or until it becomes tender.
7. 7.
   Once the meat is cooked, remove it from the heat and let it cool slightly. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Dried meat — Make sure to soak the dried meat for a sufficient amount of time to rehydrate it properly. This will ensure that the meat becomes tender and easier to cook.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of cayenne pepper or add some chopped chili peppers.
• Serve Muqmad with steamed rice or Somali flatbread for a complete meal.
• Leftover Muqmad can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve Muqmad with Spiced Tomato Sauce hot, garnished with fresh cilantro. It pairs well with steamed rice or Somali flatbread.

Presentation advice

For an appealing presentation, place the Muqmad in the center of a plate and drizzle the spiced tomato sauce around it. Garnish with a sprig of fresh cilantro for a pop of color.