Flavored Aromatic Meat Dish (Print)
Tender meat infused with aromatic spices and slow-cooked with vegetables for a rich, comforting meal.
# What You Need:
→ Meat
01 - 1.76 lbs beef chuck or lamb shoulder, cut into 1.2 inch cubes
→ Marinade & Spices
02 - 2 tbsp olive oil
03 - 1 tbsp ground cumin
04 - 1 tbsp ground coriander
05 - 1 tsp smoked paprika
06 - 1 tsp ground cinnamon
07 - ½ tsp ground allspice
08 - ½ tsp cayenne pepper (optional)
09 - 1½ tsp salt
10 - 1 tsp freshly ground black pepper
11 - 4 garlic cloves, minced
12 - 2 tbsp fresh ginger, grated
13 - Juice of 1 lemon
→ Vegetables
14 - 2 large onions, sliced
15 - 2 medium tomatoes, diced
16 - 2 carrots, peeled and sliced
17 - 1 red bell pepper, chopped
→ Liquids
18 - 1¾ cups beef or chicken stock
19 - 2 tbsp tomato paste
# How to Make:
01 - In a large bowl, combine olive oil, cumin, coriander, paprika, cinnamon, allspice, cayenne, salt, black pepper, garlic, ginger, and lemon juice. Add the meat and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight to develop flavors.
02 - Set the oven to 320°F (160°C) to warm while preparing the meat and vegetables.
03 - Heat additional olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Add marinated meat in batches, browning evenly on all sides. Remove browned meat and set aside.
04 - In the same pot, cook onions until golden, approximately 5 minutes. Stir in tomatoes, carrots, and bell pepper, cooking for an additional 3 minutes to soften.
05 - Return the browned meat to the pot. Incorporate tomato paste and mix well to evenly coat all ingredients.
06 - Pour in the stock, scraping the pot bottom to release browned bits. Bring mixture to a gentle simmer.
07 - Cover the pot and transfer to the preheated oven. Cook for 1 hour or until the meat is tender and the sauce has thickened.
08 - Check seasoning and adjust if necessary. Serve hot, optionally garnished with fresh chopped herbs.
# Expert Advice:
01 -
- The spice blend creates an almost addictive depth that gets better with each bite.
- It feeds a crowd with minimal fuss, happily braising away while you do other things.
- Leftovers taste even better the next day when all those flavors have had time to become friends.
02 -
- Don't skip the browning step—it's what makes the dish taste rich and developed instead of just steamed meat.
- The spices taste stronger when they're raw, so trust that they'll mellow and meld together during the long braise.
- If your sauce seems too thin at the end, you can simmer it uncovered for another 10 minutes to reduce it down.
03 -
- Toast your whole spices in a dry pan for 30 seconds before grinding them fresh—the flavor difference is remarkable, though pre-ground spices work fine if that's what you have.
- Make double and freeze half; it reheats perfectly and actually tastes better after the flavors have had a few days to settle.