Kamounia

Summary

Ingredients

• 400 g beef
• 200 g beef liver (s)
• 1 dl oil
• 2 medium onion (s), chopped
• 1 tablespoon harissa
• 1 tablespoon cumin
• 0.25 teaspoon ¼ cinnamon powder
• 2 cloves garlic
• Parsley, smooth
• salt and pepper
• water, hot

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Instructions

1. Cut the meat and liver into hazelnut-sized pieces and fry in hot oil. Add the chopped onions and fry until the liquid has boiled away.
2. Add the harissa and cumin, toast briefly and pour in enough hot water to just cover the meat. It is important that the water is hot, otherwise the meat will be tough.
3. Let simmer on a low flame with the lid closed for about 40 minutes. Just before the end of the cooking time, season to taste with garlic, salt and pepper.
4. Arrange in a bowl and sprinkle with 1 chopped onion and parsley. Rice goes just as well with it as potatoes. Personally, I like it best with fried potatoes with fresh, chopped coriander leaves.

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