Kammounia, Tunisia's fragrant cumin stew, is made by slowly cooking lamb with tomato paste and plenty of cumin for hours, until the meat is tender enough to fall off the bone. Its flavors deepen further when reheated the next day.
Sear the pieces of lamb shoulder in cooking oil for 10 minutes, until browned on all sides.
Add the chopped onion and garlic cloves and sauté for 5 minutes. Stir in the tomato paste and half the cumin and cook, stirring, for another 3 minutes.
Add the water and salt, cover and cook over a low heat for 120 minutes, until the meat comes away easily from the bone.
Add the remaining cumin and cook for 2 minutes, stirring. Serve hot.
Cook the dish a day ahead and leave it in the fridge; the flavors will deepen when reheated the next day. Adding the cumin in two stages keeps its aroma from dissipating.
800 gram kuzu kolu altı kişiye tam yetti, kemikten kolayca ayrılan et harika bir kıvamdaydı.
Kimyonu tarifteki gibi iki aşamada eklemek gerçekten fark yaratıyor, 120 dakika sonunda bile aroması canlı kaldı.
Kuzu kolu yerine but kullanırsam pişirme süresini 120 dakikadan uzatmam gerekir mi? Ertesi gün ısıtınca gerçekten daha lezzetli olduğunu fark ettim, ilk günkinden bile daha yoğun bir tat vardı.
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