Moroccan Camel Tagine Bowl

Directions

1. Heat olive oil in a large pot or Dutch Oven over medium heat. Add Camel Meat and brown, breaking it apart with a wooden spoon.

2. Stir in Ras el Hanout and cook for 1 minute until fragrant.

3. Add onion, garlic, and carrots, sautéing for 3-4 minutes until softened.

4. Pour in diced tomatoes, dried apricots, olives, and chickpeas (if using).

5. Add broth and bring to a simmer. Cover and cook on low heat for 1.5-2 hours, until camel is tender.

6. Stir in lemon juice, adjust seasoning, and serve with couscous or rice.