Main Course

Tunisian Kamounia

Name: Tunisian Kamounia
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 racions
Cuisine: tunisian
Ingredients: 500 g beef stew meat cut into 1-inch cubes; 250 g beef liver cut into 1/2-inch cubes; 3 cs olive oil; 1 u yellow onion finely chopped; 4 gra garlic minced; 2 cs tomato paste; 2 cs ground cumin; 1 ct paprika; 0,5 ct cayenne pepper (opcional); 4 tassa water; 1 ct salt; 0,5 ct black pepper; 0,25 tassa fresh parsley chopped

This hearty Tunisian beef and liver stew is rich with the earthy flavor of cumin. It's a comforting dish, perfect for a satisfying main course, often served with a side of rice or crusty bread.

Una recepta original de Forkin

Temps total: 1 h 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 556 kcal

Sense gluten

Preparació prèvia

Llista d’ingredients

500 gbeef stew meat, cut into 1-inch cubes
250 gbeef liver, cut into 1/2-inch cubes
3 csolive oil
1 uyellow onion, finely chopped
4 gragarlic, minced
2 cstomato paste
2 csground cumin
1 ctpaprika
0,5 ctcayenne pepper(opcional)
4 tassawater
1 ctsalt
0,5 ctblack pepper

garnish

0,25 tassafresh parsley, chopped

Estris

measuring cups · large pot · measuring spoons · cutting board · knife

Elaboració

Pas a pas

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Uns 2 min
Nota de cuina: Ensure the pot is hot before adding the beef to get a good sear.
2
Add the beef stew meat to the pot and brown on all sides for about 5-7 minutes. Remove the beef from the pot and set aside.
Uns 7 min
Nota de cuina: Do not overcrowd the pot; sear the beef in batches if necessary.
3
Reduce the heat to medium, then add the yellow onion to the pot and cook until softened and translucent, about 5-7 minutes.
Uns 7 min
4
Stir in the garlic and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
5
Add the tomato paste, ground cumin, paprika, and cayenne pepper (if using) to the pot and cook, stirring constantly, for 2-3 minutes.
Uns 3 min
Nota de cuina: Cooking the tomato paste helps to deepen its flavor.
6
Return the browned beef to the pot. Pour in the water, and season with salt and black pepper.
Uns 1 min
7
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 60 minutes.
Uns 1 h
Nota de cuina: The beef should be becoming tender at this point.
8
Add the beef liver to the pot and continue to simmer, covered, for another 20 minutes, or until both the beef and liver are very tender.
Uns 20 min
Nota de cuina: Adding the liver later prevents it from becoming tough.
9
Taste and adjust seasoning as needed.
Uns 1 min
10
Serve hot, garnished with fresh parsley.
Nota de cuina: Kamounia is excellent served with couscous or crusty bread.

Per ració

Nutrició

55%Puntuació

Calories: 556,2kcal
Proteïnes: 43,1g
Hidrats de carboni: 13g
Greixos: 37,4g
Fibra: 2,5g
Sucre: 3,1g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Kamounia in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if it's too thick.