Jordanian-style Mixed Meat Ragù

Ingredients

In this adaptation of the original Italian Ragù misto alla Molisana, we infuse the dish with Jordanian flavors and spices. The addition of Middle Eastern spices like cumin, coriander, and cinnamon adds a unique depth of flavor to the ragù. We also incorporate traditional Jordanian ingredients such as caramelized onions and serve the ragù over rice or couscous, which are commonly used in Jordanian cuisine. We alse have the original recipe for Ragù misto alla Molisana, so you can check it out.

• 250g (9 oz) lamb, cubed 250g (9 oz) lamb, cubed
• 250g (9 oz) beef, cubed 250g (9 oz) beef, cubed
• 250g (9 oz) chicken, cubed 250g (9 oz) chicken, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Cooked rice or couscous, for serving Cooked rice or couscous, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb, beef, and chicken to the pot, and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground cinnamon, paprika, and dried oregano. Cook for another minute to toast the spices.
4. 4.
   Add the diced tomatoes, tomato paste, and chicken broth to the pot. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the meats are tender and the flavors have melded together.
6. 6.
   Serve the Jordanian-style Mixed Meat Ragù over a bed of cooked rice or couscous. Garnish with fresh parsley.

Treat your ingredients with care...

• Lamb — For tender and flavorful meat, choose cuts like shoulder or leg of lamb. Trim excess fat before cubing.
• Beef — Opt for cuts like chuck or stewing beef, which are suitable for slow cooking and will become tender when cooked for a long time.
• Chicken — Use boneless, skinless chicken thighs for the best texture and flavor in the ragù.

Tips & Tricks

• For an extra burst of flavor, marinate the cubed meats in a mixture of olive oil, lemon juice, and Middle Eastern spices for a few hours before cooking.
• Adjust the spice levels according to your preference. Add more paprika for a smokier flavor or increase the amount of cinnamon for a stronger Middle Eastern touch.
• Allow the ragù to simmer on low heat for a longer time to enhance the tenderness and depth of flavors.

Serving advice

Serve the Jordanian-style Mixed Meat Ragù over a bed of fluffy rice or couscous. Accompany it with a fresh salad or some warm pita bread for a complete and satisfying meal.

Presentation advice

Garnish the ragù with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a large platter, allowing the rich colors of the meats and the vibrant sauce to shine through.