SOMALI BEEF SUQAAR Nov 1 Written By Eleanor Debel https://www.youtube.com/shorts/qTzWZzyvsAMPrintSOMALI BEEF SUQAARYield 4Prep time10 MinCook time25 MinTotal time35 MinIngredientsXawaash (Somali Spice Blend)¼ tsp cumin ¼ tsp coriander ⅛ tsp cardamom ¼ tsp turmeric ¼ tsp kosher salt 1 Tbsp olive oil1 large onion, finely chopped½ tsp kosher salt 3 garlic cloves, finely minced2 Tbsp tomato paste 1 red chili pepper such as thai birds eye or fresno (optional for spice)1 lb beef or lamb stew meat, cut into 1 inch cubes1 large tomato, diced 1 large potato, peeled and diced 1 Tbsp chicken bouillon powder or maggi powder 2 cups water 1 green bell pepper, diced into 1 inch cubes ¼ cup fresh cilantro, chopped InstructionsHeat a large skillet or dutch oven over medium high heat and add the olive oil and diced onion. Cook, stirring occasionally until the onion starts to brown and soften, about 5 minutes. Add in the salt and minced garlic and stir to combine. Cook for another 1 minute until the garlic is fragrant Add the tomato paste to the pan and stir into the garlic and onions, let cook for 2 minutes to toast the tomato paste then add in the red chili and stew meat. Allow the meat to cook undisturbed for about 3 minutes, then continue cooking, stirring occasionally for 5 minutes to brown the meat. Sprinkle the Xawaash spice blend over everything and stir to combine.Add the diced tomato, diced potato, bouillon powder and water and stir everything together. Bring the mixture to a boil, then reduce the heat to medium low and let simmer for 15 minutes. After 15 minutes cooking add in the diced green bell pepper and chopped cilantro, let simmer for another 5-10 minutes then remove from the heat and serve with flat bread or rice. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easyhealthymeatmeal prep Eleanor Debel
SOMALI BEEF SUQAAR Nov 1 Written By Eleanor Debel https://www.youtube.com/shorts/qTzWZzyvsAMPrintSOMALI BEEF SUQAARYield 4Prep time10 MinCook time25 MinTotal time35 MinIngredientsXawaash (Somali Spice Blend)¼ tsp cumin ¼ tsp coriander ⅛ tsp cardamom ¼ tsp turmeric ¼ tsp kosher salt 1 Tbsp olive oil1 large onion, finely chopped½ tsp kosher salt 3 garlic cloves, finely minced2 Tbsp tomato paste 1 red chili pepper such as thai birds eye or fresno (optional for spice)1 lb beef or lamb stew meat, cut into 1 inch cubes1 large tomato, diced 1 large potato, peeled and diced 1 Tbsp chicken bouillon powder or maggi powder 2 cups water 1 green bell pepper, diced into 1 inch cubes ¼ cup fresh cilantro, chopped InstructionsHeat a large skillet or dutch oven over medium high heat and add the olive oil and diced onion. Cook, stirring occasionally until the onion starts to brown and soften, about 5 minutes. Add in the salt and minced garlic and stir to combine. Cook for another 1 minute until the garlic is fragrant Add the tomato paste to the pan and stir into the garlic and onions, let cook for 2 minutes to toast the tomato paste then add in the red chili and stew meat. Allow the meat to cook undisturbed for about 3 minutes, then continue cooking, stirring occasionally for 5 minutes to brown the meat. Sprinkle the Xawaash spice blend over everything and stir to combine.Add the diced tomato, diced potato, bouillon powder and water and stir everything together. Bring the mixture to a boil, then reduce the heat to medium low and let simmer for 15 minutes. After 15 minutes cooking add in the diced green bell pepper and chopped cilantro, let simmer for another 5-10 minutes then remove from the heat and serve with flat bread or rice. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easyhealthymeatmeal prep Eleanor Debel
