Kamounia

Method

1. 1 Roast the cumin seeds for 90 seconds, then coarsely grind them; kamounia takes its name from kamoun (cumin), so the amount of cumin must be three times that of a regular stew.
2. 2 Sear the beef chunks in olive oil for 8 minutes, searing them evenly on all sides.
3. 3 Add the minced garlic, harissa, and tomato sauce and sauté for 3 minutes.
4. 4 Pour in 500 ml of water, sprinkle in half of the cumin, then simmer covered for 1 hour.
5. 5 Add the sliced veal liver during the last 12 minutes and sprinkle with the remaining cumin to retain the fresh cumin flavor.

With an appliance

• Pressure cooker 50 min

  Replace step 4: simmer in a pressure cooker for 25 minutes at high pressure, then release the pressure naturally, and then add the liver and cook with the lid open for 10 minutes.