Camonia: The Cumin-Kissed Tunisian Stew That’ll Make You Say « Benah! » (and Maybe Ask for Seconds)
Noura Boukmiha
13 avril 2024
Tunisian cuisine is known for its vibrant flavors and skillful use of spices. This recipe captures the essence of Tunisian cooking with a simple yet deeply flavorful dish. Lamb or veal is pan-seared to perfection and bathed in a rich tomato sauce infused with cumin, a staple spice in Tunisian cooking. Ready in under 20 minutes, if you use the Pressure Cooker , but believe me slow cook is much better . this recipe is perfect for a quick and delicious weeknight meal or a flavorful appetizer for a gathering .
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Ingredients
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| 300 grams lamb or veal foie gras (liver) | |
| 400 grams lamb or veal meat | |
| 4-5 cloves garlic, thinly sliced | |
| 2 tablespoon cumin | |
| 1/2 teaspoon cayenne pepper or Espelette pepper | |
| 1 large tablespoon tomato paste | |
| Salt to taste | |
| 1/2 cup olive oil | |
| 100 ml water |
Directions
1.
In a large Casserole , heat the olive oil over medium heat.
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2.
Add half of the cumin and cayenne pepper (or Espelette pepper) to the hot oil. Sauté for a few seconds until fragrant.
Add the foie gras, cut into large cubes, to the casserole . Sear for 2-3 minutes per side, or until golden brown and slightly crispy.
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3.
in a small bowl, combine the remaining cumin and cayenne pepper (or Espelette pepper), tomato paste, and salt. Mix well.
Pour the spice mixture into the with the foie gras. Add the water and stir to deglaze the casserole , scraping up any browned bits from the bottom.
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4.
Add enough water to just barely cover the meat. Bring it to a gentle simmer, then reduce the heat to low. Let it cook slowly and gently, turning occasionally, until the meat is melt-in-your-mouth tender.
Serve the pan-seared foie gras immediately with the spiced tomato sauce. Enjoy with toasted baguette slices or traditional bread ( tabouna)
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Notes
Serve the foie gras with a side of greens or a salad for a complete meal.
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