Recipe at a glance
- Estimated yield: 4–6 servings
- Prep: about 20 minutes
- Cooking: about 140 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 160 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Moroccan Camel Tagine:
Ingredients
- 2 lbs camel stewing meat, trimmed and cut into 1 1/2-inch chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 (15 oz) 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
- Heat a large heavy-bottomed pan or tagine over medium heat. Add the olive oil, then the onion, and cook until softened, about 5 minutes.
- Add the garlic, carrots, and celery and cook for an additional 5 minutes.
- Add the camel meat to the pan and brown on all sides.
- Stir in the chickpeas, tomato paste, paprika, cumin, ginger, turmeric, cinnamon, salt, and pepper.
- 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.
- Stir in the green olives and cook for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro.
This is a home-style tagine adaptation. Use a tagine only if its maker approves direct stovetop heat; otherwise use a Dutch oven. Add hot broth if the pot approaches dry before the meat is tender.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
