Suugo Suqaar with Spiced Rice

Ingredients

• 500g (1.1 lb) beef, cut into small cubes 500g (1.1 lb) beef, cut into small cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• For the spiced rice: For the spiced rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, marinate the beef cubes with cumin powder, coriander powder, paprika, turmeric powder, chili powder, and salt. Let it sit for 30 minutes.
2. 2.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the marinated beef cubes to the pan and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes and cook for a few minutes until they soften.
5. 5.
   Reduce the heat to low and cover the pan. Simmer for about 1 hour or until the beef is tender and the flavors have melded together.
6. 6.
   While the suqaar is simmering, prepare the spiced rice. Rinse the basmati rice under cold water until the water runs clear.
7. 7.
   In a separate pot, heat vegetable oil over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
8. 8.
   Add the rinsed rice to the pot and stir to coat the grains with the spices and oil.
9. 9.
   Pour in the water and add salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and fluffy.
10. 10.
    Once the suqaar and spiced rice are ready, serve the suqaar over a bed of spiced rice. Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Beef — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or stewing beef.

Tips & Tricks

• To add an extra layer of flavor, you can add a squeeze of lemon juice to the suqaar just before serving.
• If you prefer a spicier dish, increase the amount of chili powder or add a chopped chili pepper to the suqaar.
• For a vegetarian version, you can substitute the beef with mushrooms or tofu and adjust the cooking time accordingly.
• Serve the suqaar with a side of Somali flatbread or naan bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Suugo Suqaar with Spiced Rice in individual bowls or on a large platter. Garnish with fresh cilantro or parsley for a pop of color and freshness. Accompany the dish with a side of Somali flatbread or naan bread to soak up the flavorful sauce.

Presentation advice

For an appealing presentation, place a generous portion of spiced rice on the plate and top it with the suqaar. Drizzle some of the sauce over the rice and garnish with fresh cilantro or parsley. Serve with warm bread on the side to complete the presentation.