MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Suqaar
 Categories: African, Beef, Stews
      Yield: 6 Servings
 
      1 sm Onion; sliced in half moons
      3 cl Garlic; crushed
      1    Green bell pepper; chopped
           Vegetable oil
  1 1/2 lb Beef; cubed
      1 c  Beef broth; more as needed
      3    Carrots; peeled and sliced
      2    Yellow potatoes; cubed
           Chili pepper; for heat
           Handful cilantro; chopped
 
  Suqaar (pronounced sooh-car) is one of Somalia's most beloved
  dishes and can be made with any meat, from lamb, to chicken, to
  beef. Generally the meat is cut into very small pieces, about 1/2
  inch cube or smaller. The meal is then rounded out with an assortment
  of veggies, usually carrots, bell pepper, onion, and sometimes
  potato.
  
  There are no complex spices. While some like to add cumin, most
  recipes omit any spice but salt. The flavors are simple and reflect
  the Italian influence on Somali food (garlic and onion!). The meat
  and vegetable juices reduce to form a luscious gravy and a
  delicate, controlled flurry of cilantro adds the finishing
  touch. Suqaar can be scooped up with flatbread, but it is most
  commonly served with rice.
  
  Method: Fry the onion, garlic, and bell pepper in vegetable oil
  until soft and the house smells like glory. Then and only then add
  the beef, broth, carrots, and potatoes. Finally, splash in the
  broth. Simmer until tender, about 30 minutes. The mixture will
  start out thin and soupy, but gradually thicken into more of a
  gravy.
  
  Stir frequently, especially as the mixture begins to dry out. If
  the meat is tough, add some more liquid and keep cooking until
  it's completely tender. Garnish with a handful of chopped cilantro
  and a smile.
  
  Recipe adapted from My Somali Kitchen and The World Cookbook for
  Students.
  
  Posted by: Sasha Martin

  Cumin with just a touch of chile and turmeric is nice - JW
  
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