• prep: 1 hr
• cook: 1 hr 20 min
• total: 2 hr 20 min

servings:

This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor. Add any leftover spice mix to tomato sauce and soups, or sprinkle it on hummus or eggs.

• 1/2 (3") cinnamon stick, broken into 1/2" pieces with the back of a chef’s knife
• 1/4 cup coriander seeds
• 1/4 cup cumin seeds
• 1 tablespoon black peppercorns
• 2 teaspoons cardamom pods
• 1/2 teaspoon whole cloves
• 1 tablespoon ground turmeric
• 2 cups basmati rice
• 6 tablespoons olive oil, divided
• 2 medium red onions, sliced, divided
• 6 garlic cloves, finely chopped, divided
• 1 pound boneless beef chuck, cut into 3/4" pieces (about 3 cups)
• 2 tablespoons tomato paste
• 2 russet potatoes, peeled, cut into 1" cubes (about 3 cups)
• 1 medium carrot, peeled, halved lengthwise, cut crosswise into 1/4"-thick half-moons (about 1 cup)
• 1 red bell pepper, sliced into 1/4" strips (about 2 cups)
• 5 teaspoons kosher salt, divided
• 1 (3") cinnamon stick
• 4 whole cloves
• 1/4 teaspoon ground cardamom
• 1 medium tomato, sliced (about 1 cup)
• Green or red Somali hot sauce, such as BasBaas, cilantro, lime wedges, and sliced banana (for serving)
• A spice mill or mortar and pestle

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