Ingredients with Measurements:
- 1 pound of beef stew meat, cut into small cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 2 cups of water
- 1 can of artichoke hearts, drained and chopped
- 1 cup of frozen peas
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, stirring occasionally.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Add the ground cumin, paprika, cinnamon, ginger, cayenne pepper, black pepper, and salt to the pot and stir to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and let the kamounia simmer for 1 hour, stirring occasionally.
7. Add the chopped artichoke hearts and frozen peas to the pot and stir to combine.
8. Cook for an additional 10-15 minutes, until the vegetables are tender and the meat is cooked through.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for browning the meat, low heat for simmering the kamounia.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 15g
Protein: 30g
Sodium: 400mg
Fiber: 5g
Substitutions for ingredients:
- Lamb stew meat can be used instead of beef stew meat.
- Fresh artichoke hearts can be used instead of canned artichoke hearts.
- Fresh or canned green beans can be used instead of frozen peas.
Variations:
- Add diced potatoes to the pot with the beef stew meat for a heartier dish.
- Use chickpeas instead of artichoke hearts for a vegetarian version of the recipe.
- Add a can of diced tomatoes to the pot for a slightly different flavor.
Tips and tricks:
- Be sure to brown the meat well before adding the onions and spices for maximum flavor.
- If the kamounia is too thick, add more water as needed.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kamounia in a pot over low heat until heated through.
Presentation ideas:
Serve the kamounia in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, lemon wedges, or a dollop of plain yogurt can be used as garnishes.
Pairings:
This dish pairs well with a simple green salad and a glass of red wine.
Suggested side dishes:
Crusty bread, rice pilaf, or roasted vegetables would all make great side dishes.
Troubleshooting advice:
- If the kamounia is too thin, let it simmer for a bit longer to reduce the liquid.
- If the meat is tough, let it simmer for a bit longer until it becomes tender.
Food safety advice:
Be sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kamounia is a traditional Moroccan stew made with beef or lamb and a variety of spices.
Flavor profiles:
This dish has a warm and spicy flavor profile, with notes of cumin, cinnamon, and paprika.
Serving suggestions:
Serve the kamounia with a side of crusty bread or over a bed of rice for a complete meal.
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Taste: Savory, Tangy, Herbaceous, Earthy, Aromatic