Spiced Meat Main Dish (Printable)
Tender meat infused with warm spices, served with aromatic herbs and savory ingredients.
# Ingredient List:
→ Meat
01 - 1.1 lb beef or lamb, cut into cubes
→ Marinade & Spices
02 - 2 tbsp olive oil
03 - 1 tbsp ground cumin
04 - 1 tbsp ground coriander
05 - 1 tsp smoked paprika
06 - 1/2 tsp ground cinnamon
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp chili flakes (optional)
09 - 1 tsp salt
10 - 3 garlic cloves, minced
11 - 1 tbsp fresh ginger, grated
→ Base & Aromatics
12 - 1 large onion, finely chopped
13 - 14 oz canned chopped tomatoes
14 - 1/2 cup beef or vegetable broth
→ Garnish (optional)
15 - Fresh coriander or parsley, chopped
16 - Lemon wedges
# Steps:
01 - Combine olive oil, cumin, coriander, paprika, cinnamon, black pepper, chili flakes (if used), salt, garlic, and ginger in a large bowl. Add meat cubes and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours.
02 - Heat a large heavy-bottomed pan over medium-high heat. Add marinated meat and brown on all sides, about 5 to 7 minutes.
03 - Add chopped onion to the pan and cook until soft and golden, approximately 5 minutes.
04 - Stir in canned tomatoes and broth. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 30 to 35 minutes, stirring occasionally, until meat is tender and sauce thickens.
05 - Taste and adjust seasoning as needed. Serve hot garnished with fresh coriander or parsley and lemon wedges.
# Expert Advice:
01 -
- The blend of spices feels like a well-kept secret that fills your kitchen with comfort.
- Its simplicity became a favorite because it’s quick yet so full of deep, satisfying flavor.
02 -
- Marinating the meat isn’t just a step; it’s what transforms simple cubes into bursts of flavor.
- Using a heavy-bottomed pan ensures even heat that browns the meat just right without burning the spices.
03 -
- Don’t rush the browning; it adds layers of flavor that simmering alone can’t achieve.
- Balancing the spices is key—taste as you go to make it your own signature.