Kamounia -Tunisian stew

Kamounia -Tunisian stew
The kamounia is a Tunisian stew prepared with sheep’s giblets flavored with cumin. There are also many versions that are based on octopus or cuttlefish.
Here are the ingredients you will need in order to make the tastiest Kamounia:
Ingredients
  • 400 grams of meat and sheep’s giblets
  • 1 onion
  • 8 cloves of garlic
  • 2 tablespoons of concentrated tomato
  • 1/2 tablespoon paprika
  • Salt and pepper
  • 1/2 tablespoon of ground cumin
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon tebel
  • 10 cl of olive oil
  • Few sprigs of chopped parsley
Instructions
  1. Now for the preparation:
    In a Dutch oven, sauté chopped onion and 4 cloves of garlic, crushed in a little olive oil.
  2. Add the meat, liver and heart that you should cut into small pieces.
  3. Season with salt, pepper, turmeric, Tebel, paprika.
  4. Let fry over high heat for a few minutes, while stirring occasionally.
  5. Then add the tomato paste.
  6. Stir and let fry on low heat until the oil floats over the surface.
  7. At this point, pour two glasses of hot water, cover and then simmer.
  8. When the meat is tender, add the remaining cumin and crushed garlic.
  9. Reduce the sauce while the pot is uncovered, it should be thick enough.
  10. You can accompany the kamounia with French fries, fried peppers, steamed rice or simply sprinkle some chopped parsley over it.

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