Hilib Suqaar

Ingredients

• 600g beef sirloin or lamb leg
• 1 large onion
• 1 red pepper
• 1 green pepper
• 3 garlic cloves
• 20g fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground turmeric
• 0.25 tsp ground cinnamon
• 0.25 tsp ground cardamom
• 0.5 tsp ground black pepper
• 1 tbsp tomato paste
• 1.5 tsp fine salt
• 3 tbsp vegetable oil
• 1 lime
• 3 tbsp chopped fresh coriander

Before you cook

• Trim the beef and cut it into neat 1cm dice
• Peel and dice the onion
• Deseed both peppers and cut them into 1cm squares
• Peel and mince the garlic and ginger
• Mix the cumin, ground coriander, turmeric, cinnamon, cardamom and black pepper together in a small bowl to make the xawaash
• Cut the lime in half

Steps

1. Toss the diced beef with half the xawaash and a teaspoon of the salt.
2. Set a large frying pan over your highest heat until it smokes.
3. Add 2 tablespoons of the oil and swirl it round.
4. Add half the beef in a single layer and sear it for 2 minutes without moving it.
5. Turn the beef and sear for a further minute, then lift it onto a plate.
6. Sear the second batch of beef in the same way and add it to the plate.
7. Add the last tablespoon of oil to the pan and tip in the onion.
8. Fry the onion for 3 minutes until the edges colour.
9. Add the garlic, ginger and the remaining xawaash and stir for 1 minute.
10. Stir in the tomato paste and cook it for 1 minute until it darkens.
11. Add the diced peppers and fry hard for 2 minutes so they stay crisp.
12. Return the beef and all its juices to the pan and toss everything together for 1 minute.
13. Season with the remaining salt and squeeze over the juice of half the lime.
14. Scatter the chopped coriander over the top and serve with rice or warm flatbread and the rest of the lime.