Welcome to the authentic flavors of Tunisia with this Kamounia, a hearty stew where tender meat blends deliciously with caramelized garlic and Maghreb spices. Prepared slowly over several hours, this dish requires patience but generously rewards your efforts: a rich sauce, meat that falls apart at the touch of a fork, and unforgettable aromas. Served with light and airy dumplings, it's a true culinary celebration that will delight your guests.
Practical information
Preparation time: 20 minutes
Cooking time: 3 hours
Estimated calories: approximately 380 kcal per serving
Estimated average price: approximately 85 ₪ for the recipe
INGREDIENTS
700 g of chuck roast
50 g of olive oil
Ground cumin
Sweet paprika
1 teaspoon of harissa
25 peeled garlic cloves
Salt
250 ml of water
Large beans (optional)
Ingredients
Preparation steps
- Cut the meat into even pieces. Fry it in olive oil over medium-high heat for 15 minutes, turning it regularly to brown it on all sides.
- Add the grated garlic, ground cumin, and sweet paprika. Continue cooking for a few minutes to allow the spices to release their aromas.
- Pour in the water, add salt, then finish with the harissa, stirring well.
- Reduce the heat to low and simmer for about 3 hours, partially covered, until the meat is very tender and the sauce is well reduced and thickened.
- If you wish to add the beans, incorporate them at the end of cooking with about 50 ml of extra water, and continue for a few minutes.
- Serve the Kamounia accompanied by dumplings (see dedicated recipe).
This dish is perfect for Shabbat: prepared on Friday, it can rest overnight on the stovetop and will only get better, as the flavors meld together more fully. Feel free to double the quantities to freeze a portion and enjoy this marvel whenever you like!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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