Iskudar iyo Malawax
A flavorful and hearty dish featuring tender chunks of beef or lamb stewed with aromatic spices, served alongside a soft, slightly sweet flatbread (malawax). This combination offers a delightful contrast in textures and tastes, representing a common home-style meal in Somalia.
🧂 Ingredients
- 700 g Beef or Lamb(cut into 1.5-inch cubes)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(crushed or diced)
- 500 ml Beef broth or water
- 3 tbsp Vegetable oil
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 3 whole Cardamom pods
- 1 small Cinnamon stick
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
- For Malawax:
- 2 cups All-purpose flour
- 1.5 cups Water(approximately, adjust for consistency)
- 1 tbsp Sugar
- 1/2 tsp Salt
- for cooking Ghee or oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the meat cubes on all sides. Remove meat and set aside.
⏱️ 8-10 minutes - 2
Add chopped onions to the pot and sauté until softened and lightly browned. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- 3
Stir in the crushed tomatoes, turmeric, cumin, coriander, cardamom pods, and cinnamon stick. Cook for 5 minutes, stirring occasionally, allowing the spices to bloom.
- 4
Return the browned meat to the pot. Pour in the beef broth or water, ensuring the meat is mostly submerged. Season with salt and black pepper.
- 5
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1 hour 15 minutes, or until the meat is very tender. Stir occasionally and add more liquid if needed.
⏱️ 1 hour 15 minutes - 6
While the stew simmers, prepare the malawax. In a bowl, whisk together flour, sugar, and salt. Gradually add water, whisking until you have a smooth, thin batter, similar to crepe batter. Let it rest for 15-20 minutes.
- 7
Heat a lightly greased non-stick skillet or griddle over medium heat. Pour a thin layer of batter onto the hot surface, swirling to create a thin pancake. Cook for 1-2 minutes per side until lightly golden.
⏱️ 2-3 minutes per malawax - 8
Repeat with the remaining batter, greasing the pan lightly between each malawax. Stack the cooked malawax and cover to keep them warm and soft.
- 9
Once the stew is tender, taste and adjust seasoning. Remove cardamom pods and cinnamon stick before serving. Garnish with fresh cilantro.
- 10
Serve the Iskudar hot with the freshly made Malawax on the side for dipping or scooping.
💡 Pro Tips
- ✓For a richer flavor, use lamb shoulder or beef chuck.
- ✓Adjust the spice levels according to your preference.
- ✓Ensure the malawax batter is thin enough for delicate pancakes.
- ✓The longer the stew simmers, the more tender the meat will become.
🔄 Variations
- Add diced potatoes or carrots to the stew during the last 30 minutes of cooking.
- For a spicier kick, add a chopped chili pepper with the onions.
- Serve with a side of plain rice instead of malawax.