V0: described, not machine-verified
Lamb with Cumin (Kammuniya)
This spiced meat dish is a cornerstone of Egyptian home cooking, with cumin providing its distinctive warm, earthy note.
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Ingredients
- Meat1 كيلو
- minced garlic1/4 رأس ثوم
- vinegar1 ملعقة كبيرة
- Small whole onion1 بصلة صغيرة
- Water1.5 كوب
- Oil or ghee2 ملعقة كبيرة
- Cumin1 ملعقة صغيرة
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 430, protein 45, fat 26, carbs 3, fiber 0, sugar 1
Original steps
- Heat ghee or oil in a heavy pot and sauté onions with spices until fragrant and golden.
- Add meat and sear on all sides to seal in juices.
- Add boiling water and bring to a gentle simmer. Cover and cook on low heat.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking