Liver kamounia

Name: Liver kamounia
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Tunisie
Ingredients: 500 g beef liver in small cubes; 150 g finely sliced onion; 12 g crushed garlic; 300 g ripe tomatoes, diced; 25 g tomato paste; 35 g olive oil; 5 g ground cumin; 2 g paprika; 20 g washed parsley, chopped; 3 g salt; 250 ml water

Liver kamounia : Tunisian stew.

Ingredients

500 g beef liver in small cubes
150 g finely sliced onion
12 g crushed garlic
300 g ripe tomatoes, diced
25 g tomato paste
35 g olive oil
5 g ground cumin
2 g paprika
20 g washed parsley, chopped
3 g salt
250 ml water

Preparation

Wash, drain and prepare beef liver in small cubes, finely sliced onion, crushed garlic, washed parsley, chopped. Cut evenly for consistent cooking.

Heat the allotted oil and sauté finely sliced onion, olive oil over medium heat for 6 minutes, stirring without burning.

Add crushed garlic, ripe tomatoes, diced, tomato paste, paprika, salt and mix carefully to distribute the ingredients and seasoning.

Pour in the stated amount of water, bring to a gentle simmer and cook for 15 minutes. Add a little hot water only if needed.

Add beef liver in small cubes, ground cumin and mix carefully to distribute the ingredients and seasoning.

Continue simmering gently for about 8 minutes. Taste the sauce and check tenderness before removing from the heat.

Check that the small liver cubes are cooked through. Avoid prolonging cooking unnecessarily once done, to preserve tenderness.

Add washed parsley, chopped at the end of cooking. Stir once more, taste and divide between plates.