Ingredients with Measurements:
- 1 lb beef stew meat, cut into small pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 can (14 oz) diced tomatoes
- 1/2 cup water
- 1 lb fresh spinach, washed and chopped
- 4 oz feta cheese, crumbled
- 2 tbsp olive oil
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.
4. Add the ground cumin, paprika, cinnamon, ginger, black pepper, and salt to the pot and stir to combine.
5. Add the diced tomatoes and water to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the kamounia for 1 hour, stirring occasionally.
8. After 1 hour, add the chopped spinach to the pot and stir to combine.
9. Cover the pot with the lid and simmer for an additional 10 minutes, or until the spinach is wilted.
10. Remove the pot from the heat and sprinkle the crumbled feta cheese over the top of the kamounia.
11. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Medium-high heat for browning the beef stew meat
- Low heat for simmering the kamounia
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 360
- Fat: 18g
- Carbohydrates: 16g
- Protein: 34g
- Fiber: 5g
- Sodium: 860mg
Substitutions for ingredients:
- Ground lamb or ground beef can be substituted for the beef stew meat.
- Frozen spinach can be substituted for fresh spinach.
- Goat cheese or queso fresco can be substituted for feta cheese.
Variations:
- Add diced potatoes to the kamounia for a heartier dish.
- Use canned chickpeas instead of beef stew meat for a vegetarian version of this dish.
- Add a pinch of saffron to the kamounia for a more complex flavor.
Tips and Tricks:
- Browning the beef stew meat before adding the other ingredients will add depth of flavor to the kamounia.
- Be sure to stir the kamounia occasionally while it simmers to prevent it from sticking to the bottom of the pot.
- If the kamounia is too thick, add a little more water to the pot.
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 on the stove over low heat until heated through.
Presentation Ideas:
- Serve the kamounia in individual bowls with a sprinkle of feta cheese on top.
Garnishes:
- Sprinkle chopped fresh parsley or cilantro over the top of the kamounia for a pop of color.
Pairings:
- Serve the kamounia with crusty bread or pita bread for dipping.
Suggested Side Dishes:
- Serve the kamounia with a simple salad of mixed greens dressed with lemon juice and olive oil.
Troubleshooting Advice:
- If the kamounia is too thin, simmer it with the lid off for a few minutes to allow some of the liquid to evaporate.
Food Safety Advice:
- Be sure to cook the beef stew meat to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Kamounia is a traditional Moroccan dish made with beef or lamb and flavored with cumin and other spices.
Flavor Profiles:
- The kamounia has a warm and spicy flavor from the cumin, paprika, cinnamon, and ginger, balanced by the acidity of the diced tomatoes and the saltiness of the feta cheese.
Serving Suggestions:
- Serve the kamounia as a main course with a side salad and bread, or as a side dish to grilled meats or fish.
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