Photograph of the finished Kamounia

Middle East · Thịt hầm cumin Kamounia

Kamounia

2 hr Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.6 lb
  • Photograph of Calf liver Calf liver 11.3 oz
  • Photograph of Cumin seeds Cumin seeds 1.1 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Harissa chili sauce Harissa chili sauce 2.1 oz
  • Photograph of Thick tomato passata Thick tomato passata 4.2 oz
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Coriander seed powder Coriander seed powder 0.4 oz
  • Photograph of Bread Bread 11.3 oz

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.

Start cooking