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Lamb or Beef Razalarezala

Lamb or Beef Razalarezala

Get ready to embark on a flavor-packed journey that will transport your taste buds straight to the heart of Middle Eastern cuisine! This incredibly rich and aromatic Razalarezala recipe is about to become your new obsession, promising a dining experience that's both exotic and comforting. Whether you're a seasoned home chef or a curious food lover, this dish will revolutionize your cooking repertoire and impress even the most discerning dinner guests.

Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Middle Eastern
Serves: 4 servings

Ingredients

  1. 1 kg lamb or beef, cubed
  2. 2 onions, chopped
  3. 4 garlic cloves, minced
  4. 2 teaspoons cumin
  5. 1 teaspoon coriander
  6. 1 teaspoon paprika
  7. Salt and pepper to taste
  8. 1/4 cup olive oil
  9. 2 cups beef broth

Instructions

  1. Prepare the meat by patting the cubed lamb or beef dry with paper towels to ensure proper browning.
  2. In a small bowl, mix cumin, coriander, paprika, salt, and pepper to create a spice blend.
  3. Coat the meat thoroughly with the spice mixture, ensuring each piece is evenly seasoned.
  4. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  5. Brown the meat in batches, ensuring each piece develops a deep golden-brown crust. Do not overcrowd the pan.
  6. Remove browned meat and set aside on a plate.
  7. In the same pot, sauté chopped onions until translucent and slightly caramelized, about 5-7 minutes.
  8. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
  9. Return the browned meat to the pot and pour in beef broth.
  10. Bring the liquid to a gentle boil, then reduce heat to low and cover the pot.
  11. Simmer the meat for approximately 1 hour, or until the meat is tender and nearly falling apart.
  12. Occasionally stir and check the liquid level, adding more broth if needed to prevent burning.
  13. Taste and adjust seasoning with additional salt and pepper if required.
  14. Remove from heat and let rest for 10 minutes before serving.
  15. Serve hot with rice, couscous, or flatbread to complement the rich, spiced meat.

Tips

  1. Meat Selection Matters: Choose high-quality, well-marbled lamb or beef for the most tender and flavorful result. Grass-fed meats tend to have the best taste.
  2. Browning is Key: Take your time when browning the meat. This crucial step develops deep, complex flavors that make this dish truly exceptional. Don't rush or overcrowd the pan.
  3. Spice Freshness: Use freshly ground spices if possible. They provide a more intense and vibrant flavor profile compared to pre-ground spices that might have lost their potency.
  4. Low and Slow Cooking: The secret to melt-in-your-mouth meat is patience. Maintain a gentle simmer and resist the urge to crank up the heat.
  5. Resting Time: Always let the dish rest for 10 minutes after cooking. This allows the meat to reabsorb its juices, ensuring maximum tenderness and flavor distribution.
  6. Serving Suggestion: Pair with fluffy rice, warm couscous, or soft flatbread to soak up the delicious, spice-infused sauce.

Nutrition Facts

Calories: 792kcal

Carbohydrates: 8g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: 150mg

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