Kamounia

Method

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

   Mark done

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.

   Mark done Start 15 min timer

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

   Mark done

Chef’s Tips

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

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Khobz tabouna
• Slata tounsia
• Harissa

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.