Montevideo-style Komes

Ingredients

In this Montevideo-style adaptation of Komes, we incorporate the unique flavors and spices commonly found in Montevideo cuisine. The original Croatian dish is typically prepared with different spices and ingredients, but we have carefully selected Montevideo-specific flavors to create a fusion of culinary traditions. We alse have the original recipe for Komes, so you can check it out.

• 500g (1.1 lb) beef or lamb, cut into bite-sized pieces 500g (1.1 lb) beef or lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 carrots, diced 2 carrots, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the beef or lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the sliced bell peppers and diced carrots, and cook for an additional 5 minutes.
4. 4.
   Add the diced tomatoes, tomato paste, cumin, paprika, dried oregano, salt, and pepper to the pot. Stir well to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Serve the Montevideo-style Komes hot, garnished with fresh parsley. It pairs perfectly with rice or crusty bread.

Treat your ingredients with care...

• Beef or lamb — For a tender and flavorful result, choose cuts of meat that are suitable for slow cooking, such as chuck roast or lamb shoulder. Trim any excess fat before cooking to achieve a leaner dish.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a diced chili pepper to the dish.
• Allow the flavors to develop by letting the Komes simmer for a longer period of time, if desired.
• Experiment with different vegetables, such as zucchini or eggplant, to add variety to the dish.
• Serve the Montevideo-style Komes with a dollop of sour cream or yogurt for a creamy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Montevideo-style Komes hot, accompanied by a generous portion of fluffy rice or crusty bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Montevideo-style Komes in a deep serving dish, allowing the vibrant colors of the meat and vegetables to shine through. Sprinkle some additional dried oregano or paprika on top for an added visual appeal.