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Kamounia (Sudanese cumin offal stew)
Kamounia: lamb heart, kidneys and liver stewed with plenty of cumin, onion and tomato
Named after kammoun, cumin, this Sudanese stew of lamb offal is a Khartoum favourite after Eid al-Adha, when every household has fresh heart, kidneys and liver from the sacrifice, and it is also sold in restaurants for breakfast and lunch. The meat is cooked with lots of onion, garlic, tomato and a heavy hand of cumin until the sauce is thick and dark and smells wonderful. It is eaten with bread or kisra and a squeeze of lime. Putting the liver in with the heart is the classic mistake: liver turns grainy and dry when overcooked, so add it only in the last 10 minutes. Chef's tip: toast whole cumin seeds in a dry pan and grind them yourself; the flavour is twice as strong.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 14 oz lamb heartstrimmed of fat and tubes, cut into 2 cm pieces
- 9 oz lamb kidneyshalved, white core removed, cut into pieces
- 10 ½ oz lamb livermembrane removed, cut into 2 cm pieces
- 4 tbsp vegetable oil
- 3 onionsfinely chopped
- 6 cloves garliccrushed
- 1 ½ tbsp ground cuminfreshly toasted and ground if possible
- 1 tsp ground black pepper
- 2 tbsp tomato paste
- 2 tomatoesgrated
- 1 ¾ cups hot water
- 1 ¼ tsp salt
- 1 limecut into wedges
- 1 green chilli (optional)chopped
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Method
0/6 doneStep 1: Soak the 9 oz lamb kidneys in cold salted water for 15 minutes, then drain and rinse. Keep the 10 ½ oz lamb liver in the fridge until needed.
15 minStep 2: Heat the 4 tbsp vegetable oil in a heavy pot over a medium-high heat. Fry the 3 onions for 10 minutes until deep golden.
10 minStep 3: Add the 14 oz lamb hearts and kidneys and fry 5 minutes until browned all over. Add the 6 cloves garlic, 1 ½ tbsp ground cumin and 1 tsp ground black pepper and stir for 1 minute.
6 minStep 4: Stir in the 2 tbsp tomato paste and 2 tomatoes, cook 3 minutes, then add the 1 ¾ cups hot water. Cover and simmer gently for 35 minutes until the heart is tender.
38 minStep 5: Add the liver and the 1 ¼ tsp salt and simmer uncovered for 8–10 minutes, stirring now and then, until the liver is cooked through with no pink in the centre (160°F) and the sauce is thick.
10 minStep 6: Scatter with 1 green chilli and serve with 1 lime, bread or kisra.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 38 g
- Carbs
- 14 g
- Fat
- 19 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kamounia (Sudanese cumin offal stew) take?
- About 90 minutes in total: 25 minutes to prepare and 65 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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