Beef Suqaar

This month's Food 52 cookbook is In Bibi's Kitchen, and  this comes from the chapter on Somalia.  I am so unfamiliar with African food that is not Mediterranean in origin as to be embarrassed by it.  Ethiopian food with injera is about all I know.  That and peanut soup.  So we are about to dive in and hope for the very best that we learn and enjoy.  This was an excellent start.

• 2 tablespoons canola oil
• 1 1/2 pounds boneless beef chuck or other stew meat, cut into bite-size pieces
• 1 large yellow onion, coarsely chopped
• Kosher salt
• 2 large carrots, thinly sliced
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 1 small green bell pepper, stemmed, seeded, and thinly sliced
• 2 tablespoons fresh lime juice
• Large handful of cilantro leaves, coarsely chopped

Instructions Checklist

• Step 1

  Warm oil in a large skillet (preferably cast iron) or other heavy pot over medium-high heat. Add beef and onion, and sprinkle with a large pinch of salt. Cook, stirring occasionally, until beef is browned in spots and onion is beginning to become tender, about 10 minutes.

• Step 2

  Add carrots and sprinkle cumin and turmeric over everything, along with another large pinch of salt. Stir in 1/4 cup water, cover, and cook until carrots are beginning to get tender, about 5 minutes. Stir in bell pepper, cover again, and cook until carrots and pepper are just barely tender, about 5 minutes.

• Step 3

  Turn off heat, stir in lime juice, and season to taste. Sprinkle with cilantro and serve immediately. Leftovers can be refrigerated in an airtight container and rewarmed in a skillet set over low heat.