With Somalia in the news right now, here is a recipe for a classic Somali lamb Stew

[Dyfed]

Lamb Suqaar

Ingredients:

500g lamb, cubed
1 onion, chopped
1 tomato, chopped
2 clove of garlic, minced
1 spring onion, chopped
½ green bell pepper, chopped
2 tablespoons lemon juice
1 teaspoon ground coriander seeds
1 tablespoon coriander leaves, chopped
1 green chilli
1 teaspoon Worcestershire sauce
Salt and freshly-ground black pepper, to taste

Method:

Heat the oil in a deep frying pan, wok or skillet. Add the lamb and
fry until browned all over then season with the Worcestershire sauce,
salt and black pepper.

Add the onions and fry until soft (about 5 minutes) then stir in the
green chilli, tomato, spring onion, garlic, bell pepper, coriander
leaves, lemon juice and ground coriander seeds.

Continue cooking, stirring frequently, for about 10 minutes, or until
the vegetables are tender. Turn onto a serving dish and serve
accompanied by Somali bread
(eg http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lmuufo-baraawe
[Muufo 
Baraawe]),
<a http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lahooh
(lahooh),
http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-sabaayad
(sabaayad)

or even rice.