When a dish tastes a little dull, the answer rarely lies in more exotic ingredients. Flavour is built from a few fundamentals, and once you understand them you can rescue almost anything.
Season properly
Salt is the biggest lever you have. Season in layers as you cook rather than only at the end, and taste often. Most home cooking is simply under-seasoned.
Add acidity
A squeeze of lemon, a splash of vinegar or a spoon of yoghurt lifts a heavy dish instantly. Acidity brightens flavours the way a pinch of salt deepens them.
Let things brown
Colour is flavour. Give your onions time to turn golden and your meat a proper sear. The browned bits at the bottom of the pan are flavour gold, so deglaze and use them.
Finish with freshness
A scattering of fresh herbs, a drizzle of good oil or a little grated zest right at the end wakes a dish up and makes it feel alive.