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