Tunisian Kamounia

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

   Ca. 2 min.

   Kokkens note: Ensure the pot is hot before adding the beef to get a good sear.

2. 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.

   Ca. 7 min.

   Kokkens note: Do not overcrowd the pot; sear the beef in batches if necessary.

3. 3

   Reduce the heat to medium, then add the yellow onion to the pot and cook until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

4. 4

   Stir in the garlic and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

5. 5

   Add the tomato paste, ground cumin, paprika, and cayenne pepper (if using) to the pot and cook, stirring constantly, for 2-3 minutes.

   Ca. 3 min.

   Kokkens note: Cooking the tomato paste helps to deepen its flavor.

6. 6

   Return the browned beef to the pot. Pour in the water, and season with salt and black pepper.

   Ca. 1 min.

7. 7

   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 60 minutes.

   Ca. 1 t.

   Kokkens note: The beef should be becoming tender at this point.

8. 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.

   Ca. 20 min.

   Kokkens note: Adding the liver later prevents it from becoming tough.

9. 9

   Taste and adjust seasoning as needed.

   Ca. 1 min.

10. 10

    Serve hot, garnished with fresh parsley.

    Kokkens note: Kamounia is excellent served with couscous or crusty bread.