Iskudar iyo Malawax Cusub
A delightful variation of the classic Somali dish, featuring a flavorful spiced meat and vegetable stew served with a fluffy, slightly sweet pancake-like bread.
🧂 Ingredients
- 500 g Lamb or Beef(cubed)
- 2 medium Onions(chopped)
- 400 g Tomatoes(canned diced or fresh, chopped)
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 3 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 1 small Cinnamon stick
- 2 crushed Cardamom pods
- to taste Salt
- to taste Black pepper
- 2 cups Water or broth
- For the Malawax:
- 2 cups All-purpose flour
- 1 tsp Yeast
- 1 tbsp Sugar
- 0.5 tsp Salt
- 1.5 cups Warm water(approx.)
- for cooking Ghee or oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add cumin seeds, cinnamon stick, and cardamom pods. Sauté for about 30 seconds until fragrant.
💡 Tip: Be careful not to burn the spices. - 2
Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 minutes - 3
Add the minced garlic and grated ginger, sauté for another minute until fragrant.
⏱️ 1 minute - 4
Add the cubed lamb or beef and brown on all sides.
💡 Tip: Ensure all sides are seared for better flavor. - 5
Stir in the coriander powder and turmeric powder. Cook for 1 minute, stirring constantly.
⏱️ 1 minute - 6
Add the diced tomatoes, carrots, and potatoes. Stir well to combine.
- 7
Pour in the water or broth. Season with salt and black pepper to taste. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until the meat and vegetables are tender.
⏱️ 40 minutes💡 Tip: Adjust liquid if stew becomes too thick. - 8
While the stew simmers, prepare the Malawax batter. In a bowl, combine flour, yeast, sugar, and salt. Gradually add warm water, whisking until you have a smooth, thin batter, similar to crepe batter.
- 9
Let the batter rest for about 15-20 minutes.
⏱️ 20 minutes - 10
Heat a lightly oiled or buttered non-stick skillet or griddle over medium heat. Pour a ladleful of batter onto the hot surface, spreading it thinly in a circular motion.
💡 Tip: Use a non-stick pan for best results. - 11
Cook for 1-2 minutes until the edges start to lift and the surface looks set. Flip and cook for another minute until golden brown.
⏱️ 3 minutes💡 Tip: Malawax cooks quickly. - 12
Repeat with the remaining batter, stacking the cooked Malawax.
- 13
Serve the hot Iskudar stew with the freshly made Malawax.
💡 Tip: Drizzle a little ghee over the Malawax before serving for extra flavor.
💡 Pro Tips
- ✓For a richer stew, you can add a tablespoon of tomato paste along with the diced tomatoes.
- ✓Adjust the spice level by adding a pinch of chili flakes or a chopped green chili.
- ✓The Malawax batter should be quite thin; if it's too thick, the pancakes will be dense.
🔄 Variations
- Add other vegetables like peas, green beans, or bell peppers to the stew.
- For a vegetarian version, omit the meat and add more vegetables and legumes like chickpeas or lentils.
- Serve with rice instead of Malawax if preferred.