A cumin-scented Tunisian stew, kammounia is made by slow-cooking lamb with tomato paste and plenty of cumin for hours until the meat falls off the bone. Its flavour only deepens further when reheated the next day.
Sear the lamb shank pieces in the oil for 10 minutes on all sides until browned.
Add the chopped onion and garlic cloves and cook for 5 minutes, then stir in the tomato paste and half the cumin for another 3 minutes.
Add the water and salt, cover and cook over low heat for 120 minutes until the meat easily falls off the bone.
Stir in the remaining cumin and cook for 2 more minutes, then serve hot.
Cooking the stew a day ahead and letting it rest in the fridge deepens the flavour when reheated the next day. Adding the cumin in two stages keeps its aroma from fading.
Resist stirring while waiting for the meat to fall off the bone; stirring too early breaks up the fibres and turns the dish mushy.
Admin DadaGastro · verified in test kitchen800 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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