Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 can diced tomatoes
- 1 cup beef broth
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Remove the lamb from the pot and set it aside.
4. Add the onion to the pot and cook until softened, about 3-5 minutes.
5. Add the garlic, cumin, paprika, cinnamon, and cayenne pepper to the pot and cook for 1-2 minutes, stirring constantly.
6. Add the diced tomatoes and beef broth to the pot and stir to combine.
7. Add the lamb back to the pot and bring the mixture to a simmer.
8. Reduce the heat to low and cover the pot.
9. Let the mixture simmer for 1 hour, stirring occasionally.
10. After 1 hour, add the chickpeas to the pot and stir to combine.
11. Cover the pot and let the mixture simmer for an additional 30 minutes.
12. Season with salt and pepper to taste.
13. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium-high heat for browning the lamb, then low heat for simmering the mixture.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 22g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Ground lamb can be used instead of diced lamb.
- Chicken broth or vegetable broth can be used instead of beef broth.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables.
- Use different spices, such as coriander or turmeric, for a different flavor profile.
- Use canned or dried beans instead of chickpeas.
Tips and tricks:
- Browning the lamb before simmering it in the mixture adds extra flavor.
- Stir the mixture occasionally while it simmers to prevent sticking to the bottom of the pot.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Crusty bread
- Rice or couscous
- Roasted vegetables
Suggested side dishes:
- Greek salad
- Hummus and pita bread
- Baba ganoush
Troubleshooting advice:
- If the mixture is too thick, add more broth or water to thin it out.
- If the lamb is tough, let it simmer for an additional 30 minutes.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kamounia is a traditional Moroccan dish made with lamb and spices. It is often served with bread or couscous.
Flavor profiles:
- Spicy
- Savory
- Warm and comforting
Serving suggestions:
Serve hot with crusty bread or rice for a hearty and flavorful meal.
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Region: Moroccan