📝 About This Recipe
Kamounia is a soulful, deeply aromatic staple of Tunisian and Egyptian kitchens, celebrated for its rich, velvety tomato base and the bold presence of earthy cumin. This traditional Maghrebi stew marries tender chunks of beef with succulent liver, simmered slowly until the sauce reaches a luxurious, concentrated consistency. It is a true comfort food that showcases the masterful simplicity of North African spice blending, offering a savory experience that is both rustic and refined.
🥗 Ingredients
The Meat
- 500 grams Beef chuck or stewing steak (cut into 2cm cubes)
- 300 grams Calf or lamb liver (cleaned, membranes removed, and cut into 2cm cubes)
The Aromatics and Base
- 4 tablespoons Extra virgin olive oil (Tunisian oil preferred for authenticity)
- 1 large Yellow onion (finely diced)
- 5 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste (double concentrated)
- 1 tablespoon Harissa paste (adjust according to heat preference)
Spices and Seasoning
- 2 tablespoons Ground cumin (divided; use high-quality fresh cumin)
- 1 tablespoon Ground coriander (Tabel)
- 1 teaspoon Paprika (sweet or smoked)
- 1/2 teaspoon Turmeric
- to taste Salt and Black Pepper
- 1 piece Bay leaf
For Garnish
- 1/4 cup Fresh parsley (finely chopped)
- 1 piece Green chili pepper (sliced into rings)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Heat the olive oil in a heavy-bottomed pot or a traditional clay tajine over medium heat.
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2
Add the beef cubes to the pot. Sear the meat until browned on all sides, which should take about 5-7 minutes. This develops a deep base flavor.
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3
Stir in the finely diced onions and cook for 5 minutes until they become translucent and slightly golden.
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4
Add the minced garlic, tomato paste, and harissa. Stir constantly for 2 minutes to 'fry' the tomato paste, which removes its acidity and deepens the color.
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5
Add the ground coriander, paprika, turmeric, bay leaf, and only HALF of the cumin (1 tablespoon). Season with salt and pepper. Stir well to coat the meat in the spice paste.
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6
Pour in approximately 500ml (2 cups) of hot water, or enough to just cover the meat. Bring to a gentle boil.
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7
Reduce the heat to low, cover the pot, and simmer gently for 45-50 minutes, or until the beef is nearly tender.
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8
While the beef simmers, rinse the liver cubes and pat them dry. In a separate small pan, quickly sear the liver in a teaspoon of oil for 1-2 minutes just to lock in juices, then set aside.
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9
Once the beef is tender, add the liver cubes to the main pot. Add the remaining 1 tablespoon of cumin now—this ensures the cumin flavor remains bright and aromatic.
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10
Simmer uncovered for another 10-15 minutes. The sauce should reduce and thicken until the oil begins to separate and rise to the surface (a sign of a perfect Tunisian stew).
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11
Taste and adjust the seasoning. If the sauce is too thick, add a splash of water; if too thin, simmer for a few more minutes.
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12
Turn off the heat and let the stew rest for 5 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always add the cumin in two stages; the first half builds depth, while the second half added at the end provides the signature pungent aroma. Do not overcook the liver; it should be tender and creamy, not rubbery, which is why it is added in the final stage of cooking. For the most authentic flavor, use a high-quality Tunisian Harissa—it provides a unique sun-dried chili depth that powders cannot replicate. If you prefer a milder stew, de-seed the green chili garnish or omit the harissa, though the latter is central to the dish's identity. Cleaning the liver with a splash of vinegar or milk before cooking can help remove any metallic aftertaste.
🍽️ Serving Suggestions
Serve hot with plenty of crusty baguette or Italian bread to mop up the rich, spiced sauce. Pair with a side of Tunisian 'Salade Mechouia' (grilled pepper salad) for a refreshing contrast. Accompany with a bowl of warm, fluffy couscous or plain white rice to soak up the juices. Serve with a side of spicy pickled vegetables (Turshi) to cut through the richness of the liver. Always provide fresh lemon wedges; a squeeze of citrus right before eating brightens the heavy spices perfectly.