Suqaar Recipe

Marinate meat

In a medium bowl combine the cubed beef, minced garlic, grated ginger, lemon juice, salt, and black pepper. Mix well so the marinade coats all the pieces. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours for deeper flavor.

Prepare the vegetables: thinly slice the onion, seed and chop the green pepper into 1/2-inch pieces, dice the tomatoes, and slice the carrot if using. Keep vegetables ready to add in sequence.

Measure the spices (cumin, coriander, turmeric, cardamom, berbere/chili powder, and cinnamon) and have them beside the stove. Toasting a pinch in a dry pan for 20–30 seconds is optional to deepen aroma.

Brown the meat

Heat a large skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of oil or ghee. When shimmering, add the marinated beef in a single layer (work in batches if necessary to avoid crowding). Sear the cubes for 3–4 minutes without stirring to develop a brown crust, then stir and cook another 2 minutes until nicely browned but not fully tender. Remove browned meat to a plate and set aside.

Soften aromatics

Lower heat to medium and add the remaining 1 tablespoon oil to the pan. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until the onion is soft and beginning to caramelize. Add the green pepper and carrot (if using) and cook 3–4 minutes until slightly softened.

Add spices and tomatoes

Stir the measured ground spices into the softened onion and pepper mixture. Cook for 30–45 seconds until fragrant, then add the diced tomatoes. Stir to combine and cook 2–3 minutes to break down the tomatoes.

Simmer with meat

Return the browned beef and any juices to the pan. Pour in 1/2 cup water or beef broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, reduce heat to low, cover partially, and cook for 12–18 minutes until the beef is tender and the sauce has reduced. Check once and stir to prevent sticking; add up to 2 tablespoons more water if mixture becomes too dry.

Taste and finish: Adjust seasoning with salt, black pepper, and more chili/berbere if you want more heat. Stir in chopped cilantro or parsley if using just before serving.

Serve the suqaar hot over steamed white rice or alongside flatbread. Offer lemon or lime wedges to squeeze over the meat for brightness.