Kamounia

How to Make Kamounia

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1. Brown the beef in the oil over high heat in two batches, 8 minutes. Lift out.

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2. Soften the onions 8 minutes, then add the garlic and cook 2 minutes.

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3. Stir in the tomato purée and harissa and fry 2 minutes until the oil runs red.

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4. Add half the cumin, the ground coriander, bay, salt and pepper, and cook 1 minute.

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5. Return the beef with the water and simmer covered 75 minutes, until tender.

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6. Uncover and reduce for 15 minutes, until the sauce is dark, thick and clinging. If using liver instead, add it now and cook only 10 minutes.

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7. Stir in the remaining cumin and the lemon juice off the heat, scatter with parsley, and serve with bread.

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A Few Pointers

• Three tablespoons of cumin. That is the dish.
• Half early, half at the end.
• Liver goes in for ten minutes, never an hour.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serve It With

Khobz tabouna · Slata tounsia · Harissa

Leftovers and Storage

Refrigerated for 4 days. It freezes for 3 months. Liver versions do not reheat well.

Kamounia Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.