Ingredients with Measurements:
- 1 lb beef stew meat, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
Special equipment needed: None
Step-by-step instructions:
1. Heat olive oil in a large pot over medium-high heat.
2. Add beef and cook until browned on all sides, about 5 minutes.
3. Add onion and garlic and cook until softened, about 3 minutes.
4. Add tomato paste, paprika, cumin, coriander, cinnamon, salt, and black pepper. Stir to combine.
5. Add water and bring to a boil.
6. Reduce heat to low and simmer for 1 hour, or until beef is tender.
7. Add chickpeas and parsley and cook for an additional 10 minutes.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium-high heat for browning the beef, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 17g
Protein: 28g
Substitutions for ingredients:
- Lamb stew meat can be used instead of beef.
- Cilantro can be used instead of parsley.
- Chicken broth can be used instead of water.
Variations:
- Add diced tomatoes for a more tomato-based sauce.
- Add diced potatoes for a heartier dish.
- Add a pinch of saffron for a more complex flavor.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Brown the beef in batches to avoid overcrowding the pot.
- Add more water if necessary to keep the meat covered during simmering.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley, lemon wedges.
Pairings:
- Serve with crusty bread for dipping.
- Serve with couscous or rice.
Suggested side dishes:
- Roasted vegetables.
- Green salad.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the beef is tough, simmer for a longer period of time until tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kamounia is a traditional Moroccan stew made with beef or lamb and flavored with cumin and other spices.
Flavor profiles:
Savory, spicy, earthy.
Serving suggestions:
Serve hot with bread or rice.
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