Batata Bel Kamoun
Batata bel kamoun is a Tunisian meat and potato stew cooked in a tagine. Large chunks of chuck roast are browned and simmered with garlic, cumin, harissa, and potatoes until the meat is fall apart tender. This dish can be cooked in a pot on the stove top if you don’t own a tagine. Serve the meat and potato stew with crusty Italian bread to sop up the sauce.
Equipment
- tagine
Ingredients
- 4 tbsp olive oil
- 2 lbs chuck roast cut into cubes
- 6 garlic cloves minced
- 1/2 cup water
- 2 lbs potatoes peeled and cubed
- 1 tbsp ground cumin
- 1 tbsp harissa
- 2 tbsp tomato paste
- salt and pepper to taste
Instructions
- Heat up the olive oil in the tagine over medium heat. Brown the beef on all sides for 10 minutes.
- Add in the garlic. Pour in a 1/2 cup of water.
- Place the cover on the tagine and simmer over medium low heat for 45 minutes.
- Stir in the cumin, harissa, salt and pepper. Add in the potatoes, making sure they’re covered in the sauce.
- Place the cover back on and simmer for another 30 minutes.