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Somali Lamb Suqaar


  • 1/2 kilo diced lamb meat - for 1 kilo double all the ingredients. (up to 6 garlic cloves) we use shoulder. I just ask the butcher to cut it up for me in to small cubes.
  • 1 large onion
  • 1 large red pepper or mixed peppers
  • 4 cloves garlic
  • 1 large tomato
  • 1 handful coriander
  • 1 tablespon garam masala
  • 2 tablespoons tamarind flesh If using tamarind from a jar then 1 heaped tablespoon is perfect.
  • 1 tablespoon roasted coriander seed powder Definitely not the same thing as coriander powder. I roasted the seeds first THEN blended. Big and bold flavour!!
  • Generous pinch of salt to your preference
  • Half a lemon


  1. First start of buy prepping. Blend together the tomato, 3 garlic cloves and the coriander. Add a tiny bit of water if needed to blitz up into a semi smooth mixture. Chop the onion, peppers and 1 garlic clove.

  2. On a medium hot pan, sauté the onions, pepper and 1 garlic clove. Add in the spices and mix.

  3. After a few mixes add in the lamb. Immediately add salt, stir and let the meat cook with a lid on for a couple of minutes.

  4. At this point stir in the tamarind. Mix again and add the lid on for a further 7 or so mins.

  5. The lamb should be starting to brown nicely and caramelise almost. Now add in the tomatoes mixture. Lid on for 5 mins or so to allow the tomato mixture to cook down and soak into the caramelised lamb.

  6. Squeeze with some lemon, top with extra coriander and you are done❤️.

    Enjoy a little bit of home from me!