Tunisian Kamounia

Priprema

Sastojci

Postupak

Korak po korak

1. 1

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

   Oko 2 min

   Napomena kuhara: 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.

   Oko 7 min

   Napomena kuhara: 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.

   Oko 7 min

4. 4

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

   Oko 1 min

   Napomena kuhara: 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.

   Oko 3 min

   Napomena kuhara: 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.

   Oko 1 min

7. 7

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

   Oko 1 h

   Napomena kuhara: 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.

   Oko 20 min

   Napomena kuhara: Adding the liver later prevents it from becoming tough.

9. 9

   Taste and adjust seasoning as needed.

   Oko 1 min

10. 10

    Serve hot, garnished with fresh parsley.

    Napomena kuhara: Kamounia is excellent served with couscous or crusty bread.