Suqaar

Heat the vegetable oil in a large skillet or wok over high heat until the oil shimmers, add the beef cubes in a single layer without crowding, and sear for three to four minutes without stirring until a deep brown crust forms on the bottom.

Flip the beef cubes to brown the other sides for two minutes, then add the diced onion and reduce heat to medium, cooking together for four to five minutes until the onion softens and absorbs the caramelized meat juices.

Add the minced garlic and diced green bell pepper, stir-fry for two minutes until the pepper begins to soften slightly while still retaining some crunch, then add the xawaash, cumin, coriander, and cardamom, tossing to coat the beef evenly.

Add the chopped tomatoes with a pinch of salt, stir well, and cook for five to six minutes until the tomatoes break down into a thick, clinging sauce that coats each piece of beef, adding a splash of water only if the pan becomes too dry.

Season with salt and black pepper to taste, remove from heat, and fold in the fresh chopped cilantro, letting the residual heat wilt the herbs and release their aroma into the dish.

Serve the suqaar immediately on a large plate alongside fluffy basmati rice, folded canjeero, or cooked spaghetti, which reflects the Italian-Somali culinary heritage and is an equally traditional accompaniment.