Beef & Lentil Suqaar (Somali-style high-protein stir-fry)

Ingredients

Method

1. 1

   Rinse the lentils under cold water and pick out any stones or debris.

2. 2

   Place lentils in a medium saucepan with 720 ml of the stock, bring to a boil, then reduce to a simmer and cook until just tender but not mushy.

   Green/brown lentils hold their shape; check at 20 minutes so they don't overcook.

   25 min
3. 3

   Pat beef cubes dry with paper towels and season evenly with half the salt and half the black pepper.

4. 4

   Heat 1 tablespoon oil in a large heavy skillet or Dutch oven over medium-high heat and sear half the beef in a single layer until well browned on all sides, about 4–5 minutes; transfer to a plate and repeat with the remaining beef in the same pan.

5. 5

   Lower heat to medium, add the remaining 1 tablespoon oil to the pan, then add the chopped onion and diced carrot and sauté until the onion is soft and translucent.

   6 min
6. 6

   Add the minced garlic, grated ginger, tomato paste and spices (cumin, coriander, turmeric, cardamom, paprika, red pepper flakes if using) and cook, stirring, until fragrant, about 1 minute.

   1 min
7. 7

   Add the chopped tomato and diced bell pepper to the pan and cook until the tomato softens and releases juice, about 4 minutes.

   4 min
8. 8

   When the lentils are tender, drain any excess liquid into a measuring cup and reserve 240 ml (use or discard the rest). Add the cooked lentils and 240 ml of the reserved stock (or fresh stock) to the pan and stir to combine.

9. 9

   Return the seared beef to the pan, bring to a gentle simmer, cover partially, and cook so flavors meld and beef finishes cooking—about 10 minutes.

   10 min
10. 10

    Stir in the frozen peas, lemon juice, remaining salt and pepper to taste, and cook just until peas are heated through, about 2 minutes.

    2 min
11. 11

    Turn off the heat, sprinkle with chopped cilantro or parsley, taste and adjust seasoning, then serve the suqaar over steamed rice, quinoa, or with flatbread.