Moroccan Camel Tagine:

Ingredients:

  • 2 lbs camel meat, cut into chunks
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 can chickpeas, drained and rinsed
  • 2 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 1 cup green olives
  • Fresh cilantro, chopped for garnish

Instructions:

  1. Heat a large heavy-bottomed pan or tagine over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic, carrots, and celery and cook for an additional 5 minutes.
  3. Add the camel meat to the pan and brown on all sides.
  4. Stir in the chickpeas, tomato paste, paprika, cumin, ginger, turmeric, cinnamon, salt, and pepper.
  5. Pour in the chicken broth and bring to a boil. Reduce heat to low and cover. Simmer for 2 hours, or until the meat is tender.
  6. Stir in the green olives and cook for an additional 5 minutes.
  7. Serve hot, garnished with fresh cilantro.

Enjoy your traditional Moroccan Camel Tagine!