Flavored Aromatic Meat Dish (Printable)
Tender meat simmered in a blend of warm spices and vegetables, delivering rich, comforting flavors.
# What You'll Need:
→ Meat
01 - 1.76 lb 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 cup beef or chicken stock
19 - 2 tbsp tomato paste
# How-to Steps:
01 - In a large bowl, whisk together olive oil, cumin, coriander, smoked paprika, cinnamon, allspice, cayenne pepper, salt, black pepper, garlic, ginger, and lemon juice. Add the meat cubes and toss to coat evenly. Cover and refrigerate for a minimum of 30 minutes, ideally overnight.
02 - Set the oven to 320°F (160°C) to preheat while preparing the pot.
03 - Heat a small amount of olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Add the marinated meat in batches and sear each side until well browned. Remove and set aside.
04 - In the same pot, add the sliced onions and sauté for approximately 5 minutes until golden. Incorporate the diced tomatoes, sliced carrots, and chopped bell pepper, cooking for an additional 3 minutes.
05 - Return the browned meat to the pot, stir in the tomato paste thoroughly to combine all ingredients.
06 - Pour in the beef or chicken stock, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle simmer.
07 - Cover the pot with a lid and transfer it to the preheated oven. Braise for 1 hour or until the meat is tender and the sauce has thickened to your liking.
08 - Remove from oven, taste, and adjust seasoning if necessary. Serve hot, optionally garnished with fresh chopped herbs.
# Expert Pointers:
01 -
- The spices bloom as it cooks, filling your kitchen with an aroma that makes people wonder what magic is happening.
- One pot means less cleanup, and the meat becomes so tender it nearly dissolves on your tongue.
- It tastes even better the next day, making it perfect for meal prep or unexpected guests.
02 -
- Don't skip the browning step, even though it feels tedious—that's where the real depth comes from, not just the spices.
- If your sauce seems thin after braising, remove the lid for the last 15 minutes to let it reduce and concentrate into something silky.
03 -
- Brown your meat in batches even if it feels slower—crowding the pan steams instead of sears, and you'll miss that crucial flavor layer.
- Taste and adjust the seasoning right before serving, because the flavors concentrate as it cooks and what was perfect at the start might need a pinch more salt or lemon at the end.