Kamounia
Lamb and liver slow-cooked in a cumin-heavy sauce. Dark, deep and entirely about the cumin.
Serves 4 · 75 min
Per portion
| Calories | 285 kcal |
|---|---|
| Protein | 27.1 g |
| Carbohydrates | 8.9 g |
| Fat | 14.6 g |
| Saturated fat | 4 g |
| Sugars | 5.5 g |
| Fibre | 4 g |
| Sodium | 165.1 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 250 g lamb
- 250 g lamb liver
- 1 cuillère et demie tomato paste
- 1 onion
- a pinch, chopped parsley
- 2 green peppers
- 3 sweet peppers
- 1 mgharfa s8ira, crushed garlic
- 1 mgharfa s8ira harissa
- 1 cuillère et demie paprika
- 1 mgharfa s8ira turmeric
- 4 mgharfa s8ira cumin
- as needed oil
- a pinch black pepper
- a pinch salt
Method
- Get the oil hot and sear the liver pieces just until they change colour; liver toughens if it cooks too long at this stage.
- Slice the onion, keep a small handful raw for serving, and add the rest to the pan with the lamb.
- Season with the harissa, turmeric, paprika, salt and pepper, pour in hot water to cover and simmer, lid on, until the lamb is tender.
- Quarter the peppers lengthways and add them with the garlic for the last few minutes, so they soften but keep some bite.
- Take the pan off the heat before stirring in the cumin; it is the dish's whole character and burns easily. Serve topped with the raw onion and parsley.