Ingredients with Measurements:
- 1 lb. beef stew meat, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 can (14 oz.) diced tomatoes
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 eggplant, peeled and cubed
- 2 tbsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups water
- Fresh parsley or cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
Preparation:
1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add beef and cook until browned on all sides, about 5-7 minutes.
3. Add onion, garlic, and green bell pepper. Cook until vegetables are softened, about 5 minutes.
4. Add diced tomatoes, chickpeas, eggplant, cumin, paprika, salt, and black pepper. Stir to combine.
5. Add water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 hour or until beef is tender.
Cooking:
1. Once the beef is tender, remove the lid and continue to simmer for another 10-15 minutes or until the sauce has thickened.
2. Taste and adjust seasoning if necessary.
3. Garnish with fresh parsley or cilantro (optional).
4. Serve hot with crusty bread or over rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
Medium heat for preparation and low heat for cooking.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Sodium: 800mg
Sugar: 8g
Fiber: 9g
Substitutions for ingredients:
- Lamb stew meat can be used instead of beef.
- Red bell pepper can be used instead of green bell pepper.
- Fresh tomatoes can be used instead of canned tomatoes.
- Zucchini or squash can be used instead of eggplant.
Variations:
- Add potatoes or carrots for a heartier meal.
- Use different spices such as cinnamon or coriander for a different flavor profile.
- Make it vegetarian by omitting the beef and using vegetable broth instead of water.
Tips and tricks:
- Make sure to brown the beef well before adding the vegetables to develop a deeper flavor.
- Cut the eggplant into small pieces to ensure it cooks evenly.
- If the sauce is too thin, remove the lid and let it simmer uncovered for a few more minutes.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish can also be frozen for up to 3 months.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with fresh herbs on top.
- Serve over rice or with crusty bread.
Garnishes:
- Fresh parsley or cilantro.
Pairings:
- Crusty bread or rice.
- A side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Couscous
Troubleshooting advice:
- If the sauce is too thin, remove the lid and let it simmer uncovered for a few more minutes.
- If the beef is tough, continue to simmer until it is tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator or freezer promptly.
Food history:
- Kamounia is a traditional Moroccan dish that is typically made with lamb or beef and a variety of spices.
Flavor profiles:
- This dish is savory and slightly spicy with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve hot with crusty bread or over rice.
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