Suqaar iyo Bariis Lafoorneey

Name: Suqaar iyo Bariis Lafoorneey
Prep time: PT25 minutes
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 55 minutes
Yield: 6
Cuisine: Somalia
Ingredients: 2 lbs Lamb shoulder or leg, cut into 1-inch cubes; 3 tbsp Grapeseed oil or other neutral oil; 1 large Yellow onion, thinly sliced; 4 Garlic cloves, minced; 1.5 tsp Ground cumin; 1 tsp Ground turmeric; 1 tsp Ground coriander; 1/2 tsp Ground cinnamon; 4 Cardamom pods, lightly crushed; 1.5 tsp Salt; 1 tsp Black pepper; 14.5 oz can, undrained Diced tomatoes (canned or fresh); 2 medium Carrots, peeled and sliced; 2 medium Potatoes, peeled and cubed; 1 medium Green bell pepper, seeded and sliced; 2 cups Water or lamb broth; 2 cups Basmati rice; 1/4 cup Fresh cilantro, chopped (for garnish)

Spiced Lamb with Rice and Vegetables

A hearty and aromatic Somali dish featuring tender pieces of lamb cooked with a medley of vegetables and fragrant spices, served over fluffy basmati rice. This recipe combines the savory depth of slow-cooked lamb with the vibrant flavors of Somali spices.

準備時間25 minutes

調理時間1 hour 30 minutes

合計時間1 hour 55 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Pat the lamb cubes dry with paper towels. In a large bowl, toss the lamb with 1 tablespoon of oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
2
In a large pot or Dutch oven, heat the remaining 2 tablespoons of oil over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
3
Add the sliced onion to the pot and cook until softened and lightly browned, about 7-10 minutes. Add the minced garlic and cook for another minute until fragrant.
4
Stir in the cumin, turmeric, coriander, cinnamon, crushed cardamom pods, remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute until the spices are fragrant.
5
Add the diced tomatoes (with their juice) to the pot and scrape up any browned bits from the bottom. Return the browned lamb to the pot.
6
Add the sliced carrots, cubed potatoes, and sliced green bell pepper. Pour in the water or lamb broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1 to 1.5 hours, or until the lamb is tender.
7
While the lamb stew is simmering, cook the basmati rice according to package directions. Typically, this involves rinsing the rice, then combining it with water or broth in a pot, bringing to a boil, reducing heat, covering, and simmering until tender.
8
Once the lamb and vegetables are tender, taste and adjust seasoning if needed.
9
Serve the suqaar (lamb and vegetable stew) over the fluffy basmati rice. Garnish with fresh chopped cilantro.

調理履歴を記録する

💡 プロのコツ

✓For a richer flavor, you can sear the lamb at a higher heat.
✓If the stew becomes too thick, add a little more water or broth.
✓This dish can be made ahead of time and reheats well.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Substitute beef or chicken for lamb.
Add other vegetables like zucchini, okra, or sweet potatoes.
For a spicier dish, add a pinch of cayenne pepper or a chopped chili pepper with the garlic.