Entree: Djibouti – Southern Culinary Region – Suqaar (Pan-fried diced seasoned meat sautéed with vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) beef sirloin, trimmed and cut into 1/2-inch (12 mm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 large tomato, chopped, approx. 6 oz (170 g)
- 1 medium potato, peeled and diced, approx. 8 oz (225 g)
- 1 medium carrot, diced, approx. 4 oz (113 g)
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (2 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 cup (60 ml) water or light broth
- 2 tbsp (8 g) fresh cilantro, chopped
- Lemon wedges, for serving

Instructions

1. Pat the beef cubes dry and season with 1/4 tsp (0.5 g) black pepper and 1/4 tsp (1 g) salt. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat and brown the beef in a single layer, 2–3 minutes per side; work in batches to avoid crowding. Transfer browned beef to a plate.
2. Reduce heat to medium, add the sliced onion and a pinch of salt, and sauté 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.
3. Add the diced potato and carrot and cook 4–5 minutes, stirring, then add the chopped bell pepper and tomato. Sprinkle in the ground cumin, turmeric, and coriander and stir to coat the vegetables.
4. Return the browned beef to the pan, pour in 1/4 cup (60 ml) water or broth, cover, and reduce heat to medium-low. Simmer 10–15 minutes until the potatoes are tender and beef is cooked through, stirring occasionally and adding a splash more water if mixture looks dry.
5. Taste and adjust salt and pepper, stir in 2 tbsp (8 g) chopped cilantro, and finish with lemon wedges. Serve hot with steamed rice, flatbread, or lahoh.