Tunisian Kamounia

下ごしらえ

材料

作り方

手順

1. 1

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

   約2 分

   調理のヒント： 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.

   約7 分

   調理のヒント： 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.

   約7 分

4. 4

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

   約1 分

   調理のヒント： 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.

   約3 分

   調理のヒント： 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.

   約1 分

7. 7

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

   約1 時間

   調理のヒント： 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.

   約20 分

   調理のヒント： Adding the liver later prevents it from becoming tough.

9. 9

   Taste and adjust seasoning as needed.

   約1 分

10. 10

    Serve hot, garnished with fresh parsley.

    調理のヒント： Kamounia is excellent served with couscous or crusty bread.