Ok, I think I understand what you're asking for.
First, Oil is a method of transportation for flavour. If you infuse oil with herbs it will taste like those herbs and everything that is coated by this oil will smell like them. That's why we use flavour infused oils for cooking. Or why recipes call for frying garlic or onions in oil before you throw in your meat.
So it's not about what you use but in what order. If you cook garlic and ginger first they will release the smell and the oil will be infused with it. Then when you cook the meat will be instantly coated and won't release it's own smell (or it will be masked). Bonus to this is that you will sear the meat immediately (because the oil is hot) so the outside of meat will trap everything inside the chunk.
Any spice or herb will help you to mask meat smell. There are some herbs that go better with different meat. For me for example for chicken it's curry, ginger, coriander. For lamb it's cumin, nutmeg, paprika (sweet and hot). Beef goes well with black pepper and salt.
Now a piece of advice. If you want to minimize the chances of meat smell - marinade meats. Make or buy some flavour infused oils and use them in marinades with some extra spices and herbs (I have basic oils that I mix with fresh herbs for marinade) and then transfer that meat to a preheated pan with a spoonful of oil.