Recipes Ingredients Meat & Poultry Beef Recipes Ma Halima's Beef Suqaar Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 21, 2020 Rate PRINT Share Close Photo: Khadija M. Farah & Jennifer May Yield: 4 Serves This is Minnesota-based home cook Ma Halima's quick version of suqaar, a meat-and-vegetable stir-fry that's popular in her home country of Somalia. Complex flavor is built with spices like cumin and turmeric; a hit of cilantro and lime juice at the end give it a pop of freshness. Serve it as Ma Halima does, with plain rice or pilaf, chopped lettuce, and lemon wedges to squeeze on top. The recipe is featured in the cookbook, In Bibi’s Kitchen by Hawa Hassan with Julia Turshen. Ingredients 2 tablespoons canola oil 1 ½ 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 Directions 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. 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. 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. Cook's Notes Reprinted with permission from In Bibi’s Kitchen ($14.99, amazon.com) by Hawa Hassan with Julia Turshen, copyright © 2020. Photographs by Khadija M. Farah & Jennifer May. Published by Clarkson Potter, a division of Penguin Random House, LLC. Originally appeared: Martha Stewart Living, October 2020 Rate It PRINT