Tunisian
Kamounia
Kamounia is a Tunisian cumin-scented stew of tender meat and liver cooked in a deep red tomato and harissa sauce. The cumin is stirred in near the end so its warm aroma stays clear and unmistakable.
Ingredients
- Beef or lamb stew meat, cut into small cubes250g
- Calf or lamb liver, trimmed and cut into small cubes150g
- Olive oil3 tbsp
- Small onion, finely chopped1
- Garlic cloves, crushed3
- Tomato paste2 tbsp
- Harissa1 tsp
- Tabil1 tsp
- Sweet or hot paprika1 tsp
- Ground black pepper1/2 tsp
- Salt3/4 tsp, or to taste
- Water1 1/2 cups
- Ground cumin1 1/2 tsp
- Fresh parsley, chopped2 tbsp
- Lemon wedges2
Method
- Pat the meat and liver dry, keeping them separate.
- Heat the olive oil in a heavy pot over medium heat, then add the onion and cook until softened and lightly golden.
- Add the beef or lamb cubes and brown them well on all sides.
- Stir in the garlic, tomato paste, harissa, tabil, paprika, black pepper, and salt, then fry the mixture for 2 minutes until the oil turns red and fragrant.
- Pour in the water, scrape the bottom of the pot, cover, and simmer gently for 35 to 40 minutes until the meat is nearly tender.
- Add the cubed liver, cover again, and cook for 10 to 12 minutes until the liver is just cooked through and the sauce has thickened.
- Stir in the ground cumin during the last 2 minutes of cooking, then taste and adjust the salt.
- Rest the kamounia for 5 minutes off the heat, sprinkle with parsley, and serve hot with lemon wedges and Tunisian bread.
Common questions
Can I substitute the beef or lamb, or make kamounia with only one meat?
Yes. Use either beef or lamb stew meat alone, or do all-lamb for a richer flavor. Keep the cubes small so they tenderize in time. If using lean beef, avoid overcooking so it stays juicy.
When should I add the liver so it doesn't turn tough or grainy?
Add the liver only after the stew meat is nearly tender, usually for the last 10 to 12 minutes. Small cubes cook fast; if simmered too long, liver becomes firm, chalky, and overly strong-tasting.
What are the most common mistakes when making kamounia?
The biggest mistakes are not browning the meat enough, burning the tomato paste and spices, adding liver too early, and boiling too hard. Keep the simmer gentle and stir after adding the spice paste so it doesn’t stick.
How do I store leftover kamounia, and does it reheat well?
Cool it quickly, refrigerate in a sealed container, and use within 3 days. Reheat gently over low heat with a splash of water if needed. It freezes, but the liver texture is best when eaten fresh.
What should I serve with kamounia besides Tunisian bread?
Serve it hot with lemon wedges to brighten the sauce, plus crusty bread or couscous if you like. A simple salad or pickled peppers also works well. Parsley on top adds freshness right before serving.