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 servings
Cuisine: tunisian
Ingredients: 500 g beef stew meat cut into 1-inch cubes; 250 g beef liver cut into 1/2-inch cubes; 3 tbsp olive oil; 1 pcs yellow onion finely chopped; 4 clove garlic minced; 2 tbsp tomato paste; 2 tbsp ground cumin; 1 tsp paprika; 0.5 tsp cayenne pepper (optional); 4 cup water; 1 tsp salt; 0.5 tsp black pepper; 0.25 cup 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.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 556 kcal

Gluten-free

Mise en place

Ingredients

500 gbeef stew meat, cut into 1-inch cubes
250 gbeef liver, cut into 1/2-inch 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
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
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
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
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
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
Return the browned beef to the pot. Pour in the water, and season with salt and black pepper.
About 1 min
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
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
Taste and adjust seasoning as needed.
About 1 min
10
Serve hot, garnished with fresh parsley.
Cook’s note: Kamounia is excellent served with couscous or crusty bread.

Per serving

Nutrition

55%Score

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.