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Below are the ingridients that are required to produce a appetizing Kamande stew (green lentils):
- Take 3 of bay leaves.
- Get 1 teaspoon of cumin seeds.
- Provide 2 teaspoon of curry powder.
- Use 2 teaspoon of Garam masala.
- You need 2 of beef cubes.
- Take 1 1/2 cup of coconut cream.
- Take 1 1/2 cups of boiled kamande.
- You need 2 of onions.
- You need 4 of tomatoes blended.
- Get 4 cloves of garlic crushed.
- Prepare 3 of carrots grated.
- Take 1 of large courgette grated.
- Prepare 2 of green hoho chopped.
- Prepare 3 tablespoon of oil.
- Get to taste of Salt and black pepper.
Ready with the ingridients? Below are the steps on producing Kamande stew (green lentils):
- In a preheated sufuria, add the oil and onions and cook till translucent, add the garlic till it sweats.
- Add the spices,except the beef cubes and cook for about 1min then the chopped hoho cooking for 2min.
- Add in the blended tomatoes and cook on medium while covered for 3-5min.
- Add in the Kamande and cook for about 5min…while covered.
- Add in the carrots and courgette stirring till everything is mixed evenly… Add the salt and black pepper.
- Add in the coconut cream…and let it simmer for about 5-7min on medium.
- Add in the beef cubes and cook for 1min then take off heat and serve either with rice or chapati.
Skip green or black lentils, which won't soften enough to puree smoothly. (Recipe adapted from Zooba Restaurant.) Once cooked, your lentils are ready for any kind of culinary action you want to throw at them. They can be tossed into both green salads and grain salads, used in sandwich wraps, added to soups and chilis, or even made into veggie burgers. Some nights, I love a simple bowl of warm lentils tossed with good. And remember, pre-cooking dried green lentils are a great alternative to canned green lentils. Most are quick to cook, but you can also refrigerate or Enjoy a taste of Morocco at dinner tonight with a stew that pairs dynamic spices with healthy legumes to create a low-calorie, high-protein meal. <a.
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