Entree: Somalia – Baasto iyo Hilib (Somali-style pasta served with a spiced meat stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 12 oz (340 g) spaghetti
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped — about 8 oz (225 g)
- 3 cloves garlic, minced — about 0.3 oz (9 g)
- 1 tbsp (15 g) tomato paste
- 1 can (14 oz) (400 g) crushed tomatoes
- 1 cup (240 ml) beef stock or water
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cardamom
- 1/4 tsp (0.5 g) ground cinnamon
- 1/8 tsp (0.5 g) ground cloves or a small pinch
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (4 g) salt, adjust to taste
- 1 tsp (4 g) sugar
- 1 green chili, sliced (optional)
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 2 tbsp (30 g) unsalted butter (optional, for tossing pasta)

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve 1/2 cup (120 ml) pasta cooking water, then drain and toss with butter if using to keep it from sticking.
2. Meanwhile, heat the vegetable oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Season the beef cubes lightly with salt and brown them in batches until well-seared on all sides. Transfer browned beef to a plate.
3. Reduce heat to medium and add the chopped onion to the same pot. Sauté until softened and golden, about 6–8 minutes. Add the garlic and cook 1 minute more.
4. Stir in the tomato paste and cook 1–2 minutes, then add the crushed tomatoes, beef stock, and all the ground spices (cumin, cardamom, cinnamon, cloves, coriander, black pepper), sugar, and sliced green chili if using.
5. Return the browned beef and any accumulated juices to the pot. Bring to a simmer, cover partially, and cook gently for 45–60 minutes, or until the beef is tender and the sauce has thickened. Add reserved pasta water a little at a time if the sauce becomes too thick.
6. Adjust seasoning with salt and lemon juice to brighten the flavors. Stir in chopped cilantro or parsley.
7. To serve, plate a portion of spaghetti and ladle the hot meat stew over the top. Serve immediately with extra lemon wedges on the side.