SOMOLIA: Lamb Suqaar and Spinach and Tomato Stew (Cagaar)

To note: I tend to have about a month of recipes queued for publication, so made this dinner and created this post in late October; it is in no way a reaction to the news of late. Also to note: After eating this meal, I promptly Googled nearby Somali restaurants. Not because the dishes were hard to make — quite the contrary — but because the flavors were so amazing, I decided I wanted to order from a full menu of Somali options. I feel like it is a miss I have never gone to Somali restaurant prior and cannot wait to do so to sample more of their cuisine! The suqaar had a brightness to it that worked fabulously with the lamb, although there are versions with beef and chicken I now have put on my cooking to-do list. And the spinach tasted richer and more decadent than it's almost entirely vegetable ingredients would connote. It is traditional to serve these with Somali flatbread or rice, which would be lovely to soak up the sauces!

Lamb Suqaar

2 tablespoons olive oil

1 large onion

1 red pepper

1 tablespoon garam masala + 1/8 teaspoon turmeric OR 1 tablespoon xawaash

1 teaspoon dried coriander

1 lb boneless lamb leg or lamb sirloin

generous pinch of salt

1 tablespoons tamarind paste

1 large tomato, such as beefsteak

½ bunch fresh cilantro, plus more for serving

2 cloves garlic

½ lemon

1. Heat oil in a large skillet or sauté pan with a lid over medium heat. Chop the onion and pepper into dice, removing the stem and seeds from the pepper. Add both to the skillet and sauté 5-7 minutes. While they cook, cut the meat into small, bite-size pieces.

2. Add the garam masala and turmeric or the xawaash to the skillet along with the coriander. Sauté 1 minute, stirring so the spices do not burn. Then add to cubed lamb to the skillet and brown on all sides, about 5-7 minutes, stirring frequently.

3. While the lamb cooks. remove the core from the tomato. Add to a food processor or small blender along with the cilantro and garlic. Purée until smooth. Add the tamarind paste to the skillet. Stir to combine, then pour the tomato purée and cook for about a minute, stirring to incorporate all.

4. Place a lid on the skillet and cook 5-7 minutes more, until the lamb is cooked through and the flavors meld.

5. Squeeze the lemon over top and serve with extra chopped cilantro.

Spinach and Tomato Stew (Cagaar)

2 tablespoons olive oil

1 large white onion

2 cloves garlic

3 medium tomatoes, such a small beefsteak or Roma

1 tablespoon garam masala + 1/8 teaspoon turmeric OR 1 tablespoon xawaash

1 tablespoon + 2 teaspoons tomato paste

1 lb fresh baby spinach

1 bunch fresh cilantro leaves

1 large jalapeño

1½ teaspoons table salt

1. Heat the olive oil over medium heat in a large lidded pot with a lid or Dutch oven. Chop the onion into small dice, aidd it to the pot, and cook, stirring occasionally, until softened, 5 to 6 minutes.

2. While the onion cooks, mince the garlic and core and chop the tomato into large dice. When the onion is translucent and soft, stir in the garlic. After 1 minute, turn the heat to medium-high, mix in the diced tomatoes and cover. Cook until the tomatoes have broken down completely, stirring occasionally, about 5 minutes.

3. When the tomatoes have disintegrated, add in garam masala and teaspoon turmeric or xawaash and tomato paste. Stir, cooking, about 1 minute. Add 1 cup of water. Roughly chop the cilantro and spinach and add to the pot. Slit the jalapeño in half to the pot. Lower heat to medium, cover, and cook for 18 to 20 minutes, stirring occasionally. Discard the jalapeño before serving.

#somalia #lamb #suqaar #spinach

FUN FACTS:

• Somalia has the longest coastline of any country in Africa, about 3000 miles worth., fairly close to that of California in length.

• The capital city of Somalia, Mogadishu, was the inspiration for Madagascar’s name. Legend has it that the Merchant, Marco Polo, mistakenly confused Madagascar with Mogadishu. He arrived in Madagascar and thought he had arrived in Mogadishu, and then he misspelt it, leading to Madagascar as we know it.

• Somalia has the largest herd of camels in the world, with more than 7 million camels.