Somali Goat Suqaar
Small pieces of goat browned with onion, peppers and warm Somali style spices, finished with lime and coriander. Eat with rice or flatbread.
- Time1 hr 20
- LevelEasy
- Costabout £3.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 782kcal
- 17.4gcarbs
- 8.9gof which sugars
- 60.1gfat
- 34.7gsaturates
- 43.3gprotein
- 5gfibre
- 4.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the goat, salt and water in a pan. Cover and simmer gently for 40 minutes, until almost tender. Drain, keeping the liquid.
40 min - 2
Heat 2 tbsp of the oil in a large frying pan over a high heat. Fry the goat for 8 minutes, stirring, until well browned, then lift it out.
8 min - 3
Add the last tbsp of oil and the onions and cook for 8 minutes, until soft and golden. Stir in the garlic and all the spices and cook for 1 minute.
8 min - 4
Add the green and red peppers, chilli and tomatoes and cook for 6 minutes, until soft.
6 min - 5
Return the goat with 4 tbsp of the reserved liquid and cook for 5 minutes, until the sauce clings to the meat.
5 min - 6
Stir in the lime juice and fresh coriander. Serve with rice or flatbread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.