Somali Suqaar Lamb Stew with Spicy Berbere
Discover the robust and aromatic delights of this Somali Suqaar Lamb Stew, spiced with rich Berbere for a warming, exotic meal.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Mix Berbere
Combine all ingredients for the Spicy Berbere Mix in a small bowl.
Tip: Prepare the Berbere Mix in bulk to use in other dishes like roasted vegetables or chicken.
- 2
Rub Lamb
Rub the lamb cubes with the mixture.
- 3
Chill Lamb
Cover and refrigerate for at least 1 hour or overnight.
Tip: Marinate overnight for deeper flavors.
Preparing the Stew
- 1
Heat Oil
Heat the olive oil in a large pot over medium heat.
Tip: Do not skip marinating the lamb; it's essential for depth of flavor.
- 2
Sauté Aromatics
Add onions and garlic; sauté until onions are translucent.
- 3
Cook Tomatoes
Stir in tomatoes and cook until they begin to break down.
How to Make Somali Suqaar Lamb Stew with Spicy Berbere
Total time: 3 h 20 min · Yields 6 servings
- 1
Browning the Lamb
Sear the marinated lamb pieces on all sides in the pot.
- 2
Building the Stew
Add the beef stock, potatoes, and carrot to the pot.
- 3
Simmering to Perfection
Reduce heat and let simmer for 1.5 hours until lamb is tender and stew thickens.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, the flavors deepen if made a day in advance and refrigerated.
Can I substitute lamb with another meat?
Yes, beef or chicken can be used, but adjust cooking time accordingly.
Is there a way to reduce the spice level?
Yes, reduce the amount of cayenne pepper in the Berbere Mix.
Can I freeze the stew?
Absolutely, freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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