Kamounia, also known as Kamouneya, is a cumin-flavored beef and liver stew. It is used in Sudanese and Tunisian cuisines.
Lamb is also occasionally utilized as a key ingredient, and extra spices are included. It is occasionally served with or on top of cooked rice. Broth, garlic, olive oil, and parsley are examples of fundamental ingredients.
Kamounia is a classic beef meal that is actually a stew. This dish is quite excellent and heavily influenced by cumin powder. This meal is similarly cooked in Egyptian cuisine, although the Tunisian version includes Harissa and cumin powder, which the Egyptian version does not. There are various varieties of this meal, and lamb is sometimes used to prepare it. This stew goes best with rice.
- 500 gm beef pieces
- 1 teaspoon turmeric
- 1 tablespoon harissa
- 3 cloves garlic
- 2 dashes salt
- 500 gm mutton liver
- 4 tablespoon virgin olive oil
- 1 tablespoon tomato puree
- 1 teaspoon red pepper
- 2 teaspoon cumin powder
- 1/2 teaspoon black pepper
- Cut the beef and liver. To cook your authentic Kamounia, first, you need to prepare the meat. So cut the beef (or veal) into pieces, and then cut the liver (beef or veal liver).
- Cook the meat. In a large pan, pot or Dutch oven, pour the olive oil and heat. Once hot, add the pieces of meat and liver. Place on high heat and stir very often with delicacy for at least 5 minutes without adding water. Then, add a tablespoon of tomato puree and a tablespoon of harissa. Cook until the meat is tender. (Note: Harissa is a kind of Tunisian pepper puree and it's not necessary.)
- Add spices and cook for 2-3 minutes. Add a teaspoon of cumin powder into your pot and stir well. Next, add turmeric, red pepper and stir once again. Finally, add salt & pepper along with water as per required consistency. Stir and cook for 30-40 minutes.
- Add garlic cloves and remaining cumin powder. Once the meat is cooked, add garlic cloves along with the remaining cumin powder. Cook for another 5-10 minutes and serve hot with rice