Instructions

• 1 - Toast and grind cumin:
  Lightly toast cumin seeds in a dry pan over medium heat until fragrant (about 2-3 minutes), then grind lightly with a spice grinder or mortar and pestle.
• 2 - Brown the Beef:
  Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add beef cubes in batches to avoid overcrowding. Brown all sides well (about 5-7 minutes per batch). Remove and set aside.
• 3 - Cook onions and garlic:
  Add chopped onions to the pot and sauté for 4-5 minutes until translucent and soft. Add minced garlic and cook another 1 minute, stirring constantly to avoid burning.
• 4 - Add spices and tomato paste:
  Stir in toasted ground cumin, paprika, black pepper, salt, harissa paste (if using), and tomato paste. Cook, stirring for 2-3 minutes to deepen the flavors and blend the spices with onion mixture.
• 5 - Simmer Beef Stew:
  Return browned beef to the pot. Pour in beef broth, stirring to deglaze the pot, loosening any browned bits. Bring to a gentle simmer, cover, and cook for about 1 hour 15 minutes or until tender. Stir occasionally and add a bit more broth or water if needed.
• 6 - Finish with lemon and cilantro:
  Once beef is tender and sauce thickened, stir in fresh lemon juice for brightness. Sprinkle chopped cilantro just before serving to add fresh herbal notes.
• 7 - Prepare couscous (optional):
  If serving with couscous, bring water or broth to boil, then stir in couscous, cover, and remove from heat. Let steam for 5-7 minutes, fluff with fork, and serve alongside the Kamounia stew.