There’s something particularly satisfying about finding a good Somali restaurant, especially when you’ve been craving suqaar for the better part of a year. On this sunny November afternoon, Sergio and I are heading south on Bronson toward Towngate Shopping Plaza, a commercial complex with its fair share of solid strip mall gems. Across from the Wendy’s, however, is our destination for the day: Sa’hara, a Somali restaurant we’ve been meaning to visit for months.

We arrive at 1 p.m., right as the restaurant opens. This is unusual for us. We’re typically the sort to show up during a lull in business or, more often than not, dangerously close to closing time. But today, we’re here with a specific mission: to try the restaurant’s Somali lamb platter.

Inside, the restaurant is bright and welcoming. An incense stick is burning, the walls are clean and white, and roughly eight tables are spread throughout a space that feels a little like an industrial loft converted into a dining room. It’s fairly spacious, and there’s a certain simplicity to the whole setup. There are already plenty of Somali diners enjoying their meals, which is always a promising sign from an authenticity standpoint.

A particularly massive bag of cinnamon sitting on the counter catches my eye. It’s an early indication of the aromatics we’re about to encounter.

We order the lamb platter, which is $23. It’s an easy decision, considering lamb is exactly what we’re after. Two women and a man are working in the kitchen, while a man behind the counter takes care of the ordering.

Our food arrives roughly 10 minutes later, and it’s immediately clear that we’ve made the right call.

The platter comes with a generous serving of basmati rice, salad and a substantial portion of braised, Somali-spiced lamb. A massive stick of cinnamon sits right in the middle of the rice, almost like a centrepiece. The aroma is wonderful, and there’s no mistaking the spices that have gone into preparing this meal.

Sergio is particularly impressed with the lamb. He points out how different the rice is from what he’s accustomed to, while praising the meat for being exceptionally soft and perfectly cooked. He’s also having a bit of a battle trying to get the marrow out of one of the lamb bones. At one point, he jokes that bringing chopsticks along might help with the job.

The lamb is served in thick, generous portions, and the fat has been rendered beautifully. Everything feels thoughtfully prepared. The rice is perfectly spiced, and the juices from the lamb mingle with it to create an incredibly rich texture. The aromatics are particularly noticeable, with the cinnamon lending a wonderful fragrance throughout.

Then there are the sauces, which really bring everything together. They’re the icing on the cake, complementing the richness of the lamb without overwhelming it. I also appreciate the little touches in the presentation, including the shallots arranged at the end of the platter. It’s a simple meal, but there’s clearly some care behind how everything comes together.

After eating, I get a chance to speak briefly with Abdi, the man behind the counter who took our order. He’s understandably busy, so our conversation is relatively short, but he tells me Sa’hara has been operating at this location for about two years. The restaurant has been receiving a positive response from the community, and some of its more popular options include lamb, chicken and steak platters.

I reached out to the restaurant’s ownership for additional comment and background ahead of publication, but had not received a response by the deadline.

Sa’hara is one of those no-nonsense strip mall spots where the food does most of the talking. The lamb platter is an excellent introduction to the restaurant, with fragrant basmati rice, a fresh salad and beautifully braised lamb that practically falls off the bone. The flavours are all in the right place, the portions are generous and the food is well done.

I’ll definitely be back to try the chicken and, hopefully, remember to order some suqaar to go with it.