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Forkin
Main Course

Tunisian Kamounia

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.

An original recipe by Forkin

Total time
1 hr 50 min
Serves
4
Difficulty
Medium
Per serving
556 kcal
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Gluten-free
Tunisian Kamounia

Mise en place

Ingredients

Measurements

Converted for display; the recipe amounts stay equivalent.

Ingredients

  • 500 gbeef stew meat, cut into 1-inch (2.5 cm) cubes
  • 250 gbeef liver, cut into 1/2-inch (1.3 cm) cubes
  • 3 tbspolive oil
  • 1 pcsyellow onion, finely chopped
  • 4 clovegarlic, minced
  • 2 tbsptomato paste
  • 2 tbspground cumin
  • 1 tsppaprika
  • 0.5 tspcayenne pepper(optional)
  • 4 cupwater
  • 1 tspsalt
  • 0.5 tspblack pepper

garnish

  • 0.25 cupfresh parsley, chopped

Equipment

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

The method

Step by step

  1. 1

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

    About 2 min

    Cook’s 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.

    About 7 min

    Cook’s 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.

    About 7 min

  4. 4

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

    About 1 min

    Cook’s 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.

    About 3 min

    Cook’s 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.

    About 1 min

  7. 7

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

    About 1 hr

    Cook’s 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.

    About 20 min

    Cook’s note: Adding the liver later prevents it from becoming tough.

  9. 9

    Taste and adjust seasoning as needed.

    About 1 min

  10. 10

    Serve hot, garnished with fresh parsley.

    Cook’s note: Kamounia is excellent served with couscous or crusty bread.

Per serving

Nutrition

Calories
556.2kcal
Protein
43.1g
Carbs
13g
Fat
37.4g
Fibre
2.5g
Sugar
3.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Kamounia in an airtight container in the refrigerator.

Reheating

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.

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