Egyptian Kamounia

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EGYPTIAN KAMOUNIA | BEEF & CUMIN STEW

Yield 6

Prep time

25 Min

Cook time

2 H & 30 M

Total time

2 H & 55 M

Egyptian kamounia is a rich and flavorful beef stew simmered in a cumin-forward tomato sauce. It's known for its deep, earthy aroma and tender beef that melts in your mouth. Served over vermicelli rice, kamounia is a comforting dish that brings bold spices and warm, home-cooked tradition to every bite.

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Ingredients

For the Beef:

• 2 pounds beef sirloin roast
• clarified butter

For the Tomato Base:

• 1 yellow onion
• 6 garlic cloves
• 4 tomatoes
• 1 tablespoon tomato paste
• ground coriander
• ground cumin
• sea salt
• black pepper
• water

For Garnish:

• fresh lemon juice
• fresh parsley

Instructions

Prepare the Beef:

1. Slice 2 pounds beef sirloin roast into strips, then cut into bite-sized cubes.
2. Heat clarified butter in a large pot and sear the beef cubes until browned on all sides.
3. Remove the beef from the pot and set aside.

Build the Tomato Base:

1. Add additional clarified butter to the same pot.
2. Sauté 1 diced yellow onion until softened.
3. Add 6 minced garlic cloves and cook until fragrant and lightly golden.
4. Stir in 4 diced tomatoes and 1 tablespoon tomato paste.
5. Season with ground coriander, ground cumin, sea salt, and black pepper.
6. Cook the mixture for 5–7 minutes until slightly thickened.

Simmer the Kamounia:

1. Return the browned beef to the pot.
2. Pour in water until it just covers the meat.
3. Reduce heat to low, partially cover, and simmer for about 2 hours (about 1 hour per pound).
4. Stir every 10–15 minutes and add hot water as needed to maintain liquid level.
5. Cook until the beef is tender and the sauce is rich and thick.

Serve:

1. Serve Egyptian kamounia alongside or on top of vermicelli rice.
2. Squeeze fresh lemon juice over the dish.
3. Garnish with chopped fresh parsley and enjoy.

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