Hilib Ari Suqaar
The Quirky Foodster Team
Ingredients
- Boneless goat meat, cut into small 2 cm (3/4 in) cubes — 700 g (1 1/2 lb)
- Vegetable oil — 3 tbsp (45 ml)
- Onion, sliced — 1
- Green bell pepper, sliced — 1
- Garlic cloves, minced — 3
- Grated fresh ginger — 1 tsp
- Xawaash (Somali spice blend) — 1 1/2 tsp
- Ground cumin — 1/2 tsp
- Tomatoes, chopped — 2
- Green chilli, sliced (optional) — 1
- Water — 125 ml (1/2 cup)
- Salt, — to taste
- Chopped fresh coriander (cilantro), to serve — 2 tbsp
Method
- Prep Time 20 minutes Cook Time 30 minutes
- Total Time 50 minutes Difficulty Medium
- Occasion Everyday dinner; served with rice Season Year-round or canjeero
- Servings Serves 4 Dietary Tags Dairy-free; gluten-free
- Native Recipe Hilib Ari Suqaar SEO Keywords hilib ari suqaar recipe, somali goat
- Name meat recipe, somali suqaar dish, somali goat stir fry
Introduction: Sautéed spiced goat with peppers, onion and tomato
Cultural Background: Suqaar dishes — meat cut small and cooked quickly with onion, pepper and warming spice — are a cornerstone of Somali cooking, prized for delivering deep flavour without hours of simmering. Hilib ari suqaar, made with goat meat, is a favourite weeknight main, ready in under an hour, and is typically spooned over rice or scooped up with warm canjeero or malawah. Goat is the most widely eaten meat in Somalia, prized for its flavour and its central place in pastoral tradition.
Tips: Cut the goat into evenly sized pieces so it cooks at the same rate. Searing the meat in a single layer first, rather than crowding the pan, gives better colour and flavour.
Variations: Beef or lamb can be used in place of goat with the same method and timings. Add sliced potatoes with the tomatoes for a more substantial, stew-like dish. Replace the goat with cubed extra-firm tofu or large chunks of aubergine (eggplant), searing briefly and reducing the simmering time to about 8 minutes.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
Reheating: Reheat in a covered pan over medium-low heat with a splash of water, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 380 kcal, 34 g protein, 12 g carbohydrate, 22 g fat, 3 g fibre
FAQs:
Q: Can I use lamb instead of goat?
A: Yes, lamb is a very suitable substitute with a similar cooking time and a comparable rich flavour.
Q: What is traditionally served alongside this dish?
A: It's most often served over bariis (plain or spiced rice) or with canjeero or malawah for scooping.
- Boneless goat meat, cut into small 2 cm (3/4 in) cubes — 700 g (1 1/2 lb)
- Vegetable oil — 3 tbsp (45 ml)
- Onion, sliced — 1
- Green bell pepper, sliced — 1
- Garlic cloves, minced — 3
- Grated fresh ginger — 1 tsp
- Xawaash (Somali spice blend) — 1 1/2 tsp
- Ground cumin — 1/2 tsp
- Tomatoes, chopped — 2
- Green chilli, sliced (optional) — 1
- Water — 125 ml (1/2 cup)
- Salt, — to taste
- Chopped fresh coriander (cilantro), to serve — 2 tbsp
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