Suqaar iyo Bariis Lafoorneey (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.
🧂 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)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.