👨‍🍳 Instruktioner

1. 1

   Rinse the basmati rice until the water runs clear. Cook the rice according to package directions, or until fluffy and done. Keep warm.

   💡 Proffstips: Using a rice cooker can ensure perfectly fluffy rice.
2. 2

   While the rice cooks, heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

   💡 Proffstips: A cast-iron pot is ideal for even heat distribution.
3. 3

   Add the cubed meat to the hot oil and brown on all sides. Remove the meat from the pot and set aside.

   💡 Proffstips: Brown the meat in batches to avoid overcrowding the pot.
4. 4

   Add the chopped onion to the pot and sauté until softened and lightly browned, about 5-7 minutes.

5. 5

   Stir in the minced garlic and cook for another minute until fragrant.

6. 6

   Add the tomato paste and Baharat spice blend to the pot. Cook, stirring constantly, for 2 minutes to toast the spices and deepen the flavor.

7. 7

   Return the browned meat to the pot. Add the cinnamon stick, water or beef broth, salt, and black pepper. Stir to combine.

   💡 Proffstips: Ensure the liquid covers the meat; add more if needed.
8. 8

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the meat is very tender.

   💡 Proffstips: Check periodically and stir to prevent sticking. Add more liquid if the stew becomes too dry.
9. 9

   Remove the cinnamon stick before serving. Taste and adjust seasoning if necessary.

   💡 Proffstips: The stew should have a rich, thick sauce.
10. 10

    Serve the Miris stew hot over the cooked basmati rice. Traditionally, it's served communally from a large bowl.

    💡 Proffstips: Pairs well with fresh Sudanese bread or a side of pickled vegetables.