Ingredients with Measurements:
- 1 lb beef stew meat, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp cayenne pepper
- 2 cups beef broth
- 1 cup dried lentils, rinsed and drained
- 2 large carrots, peeled and chopped
- 2 tbsp olive oil
- Salt and pepper to taste
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 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, and cayenne pepper to the pot, and stir to combine.
5. Pour in the beef broth and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 45 minutes.
7. Add the dried lentils and chopped carrots to the pot, and stir to combine.
8. Cover the pot again and continue to simmer for another 30-45 minutes, or until the lentils are tender and the carrots are cooked through.
9. Season the kamounia with salt and pepper to taste.
10. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
5. Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering the kamounia
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 12g
- Carbohydrates: 28g
- Protein: 32g
- Fiber: 12g
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of beef
- Chicken or vegetable broth can be used instead of beef broth
- Sweet potatoes or parsnips can be used instead of carrots
Variations:
- Add chopped tomatoes or tomato paste for a richer flavor
- Add chopped potatoes for a heartier dish
- Add chopped spinach or kale for a nutritious boost
Tips and tricks:
- Soak the lentils in water for a few hours before cooking to reduce cooking time
- Use a meat tenderizer to make the beef pieces more tender
- Serve with crusty bread or rice for a complete meal
Storage instructions:
- Store leftover kamounia 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 sprinkle of fresh parsley on top
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Crusty bread or rice
Suggested side dishes:
- Greek salad or roasted vegetables
Troubleshooting advice:
- If the kamounia is too thick, add more broth or water to thin it out
- If the lentils are not cooked through, simmer for an additional 10-15 minutes
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Kamounia is a traditional Moroccan dish that is typically made with lamb or beef and a variety of spices
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve the kamounia as a main dish with a side salad or roasted vegetables
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Region: Moroccan