Siga Dullet* Recipe

Finely dice the yellow onion so you have about 1 cup packed. Mince the garlic cloves. Finely chop the red chili (remove seeds for milder heat). If using green chili, finely chop it as well. Chop cilantro and, if using, mint; set herbs aside.

In a small bowl combine ground cumin, ground coriander, paprika, black pepper, cinnamon, ground cloves and salt. Stir to blend and set next to your cooking station.

Sauté aromatics

Heat a large skillet over medium heat. Add 2 tablespoons olive oil. When oil shimmers, add the diced onion and a pinch of salt. Sauté 5–7 minutes, stirring occasionally, until the onion is soft and just beginning to brown.

Add garlic and chili

Add the minced garlic and chopped chilies to the pan. Cook 30–60 seconds, stirring constantly, until fragrant but not browned.

Brown the beef

Increase heat to medium-high. Add the minced beef to the skillet, breaking it up with a spatula. Spread it in an even layer and let it sear 2 minutes without stirring to develop color. Then stir and continue to cook until the beef reaches the desired doneness level: for rare, cook about 3–4 minutes total (just browned on the outside but still pink inside); for medium, cook 5–6 minutes; for well-done, cook 8–10 minutes, stirring frequently and breaking clumps so meat is fully cooked. As it cooks, drain any excess fat if there's more than 2 tablespoons.

Season and simmer

Sprinkle the prepared spice blend over the beef and stir to coat evenly. Add the tomato paste and stir, cooking 1 minute to remove raw tomato flavor. Pour in 2 tablespoons water or stock to deglaze the pan and help incorporate the paste. Reduce heat to medium-low and simmer 2–3 minutes so flavors meld. Taste and adjust salt and pepper if needed.

Finish

Remove pan from heat. Stir in the chopped cilantro (and mint if using) and 1 teaspoon lemon juice. If you prefer a slightly saucier texture, add an extra tablespoon of water or stock and warm briefly.

Spoon Siga Dullet onto warm flatbread or over rice. Serve with a dollop of plain yogurt if desired and additional chopped herbs or lemon wedges on the side. Offer the cooked beef at the table with instructions for diners to choose rare, medium or well-done by cooking time preference when preparing — or prepare separate batches if you need different doneness levels for different guests.