Al-Ahram Weekly | Living | Kamuniya (Veal in cumin sauce)

		Al-Ahram Weekly On-line 14 - 20 December 2000 Issue No.512
Published in Cairo by AL-AHRAM established in 1875		Current issue \| Previous issue \| Site map

Kamuniya (Veal in cumin sauce)

By Moushira Abdel-Malek

Ingredients:
500gms veal chunks
1 large onion (finely chopped)
1tsp chopped garlic
1tsp tomato paste
1tsp ground cumin
salt + pepper + allspice + grated nutmeg
corn oil
Method:

Heat some corn oil in a cooking pan. Stir fry the onion until goldened. Add the garlic and stir. Add the veal and stir over high heat until chunks are slightly browned. Add the tomato paste and season except for the salt and cumin. Cover, lower the heat and leave to cook. Check occasionally for the juices. If needed, add some hot water. When the veal is half done, add the salt and cumin. Cover back and leave to cook until the veal is well done. Stir to mix well. Serve with rice and a green salad.

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