- Olive Oil4 Tablespoon(s)
- Turmeric1 Teaspoon(s)
- Beef500 Gram(s)or veal
- Liver500 Gram(s)or beef
- Tomato Puree1 Tablespoon(s)
- Harissa1 Tablespoon(s)(depending on taste)
- Red Pepper1 Teaspoon(s)Powder
- Cumin2 Teaspoon(s)
- Cloves of Garlic(at the end of cooking)
- Salt2 Pinch
- Ground Pepper1/2 Teaspoon(s)
Today we will offer the recipe of Kamounia (Kammounia) made of meat, liver and cumin, its a traditional Tunisian stew dish that bears the name of cumin.
Preparing the meat
First of all cut the beef (or veal) into pieces.
Then cut the liver (beef liver or veal liver).
In a pot, large saucepan or Dutch oven, pour olive oil (about 4 tablespoons) and heat. Then add the pieces of meat and pieces of liver.
Cooking the sauce
Put on high heat, without adding water for at least 5 minutes, stirring very often with delicacy. Then add a tablespoon of tomato puree and a tablespoon of harissa (depending on taste).
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Take half a teaspoon of Cumin powder and pour it into your pot, a large saucepan or a Dutch oven. Add a teaspoon of Turmeric, a teaspoon of red pepper (strong or sweet) powder. Then get it back.
Seasoning and kamounia final steps
Add ½ liter of hot water and season with salt and pepper. Then cook covered for 40 minutes over medium heat.
When meat and liver are cooked, add garlic (4 cloves of garlic).
When you see the oil rising, you can add cumin (1.5 teaspoons) and simmer for 5 minutes.
Add also a green pepper (Strong or sweet).
Then you can remove from the heat, and serve your dish.
You can serve it by adding parsley for the decoration, personally I prefer without.