We ship orders out Monday-Wednesday
By Peter
A rich and aromatic dish, this Camel Tagine Bowl blends Ras el Hanout, sweet apricots, briny olives, and tender camel in a slow-simmered, savory-sweet stew. Served over couscous or rice, it’s an effortless taste of Moroccan comfort.
4
15 minutes
2 minutes
A rich and aromatic dish, this Camel Tagine Bowl blends Ras el Hanout, sweet apricots, briny olives, and tender camel in a slow-simmered, savory-sweet stew. Served over couscous or rice, it’s an effortless taste of Moroccan comfort.
1 lb. of Ground Camel Meat
2 tbsp Ras el Hanout Spice Blend
2 tbsp Olive Oil
1 Onion, Diced
3 Cloves Garlic, minced
2 Carrots,Diced
1 can (14.5 oz.) diced tomatoes
½ cup dried apricots, chopped
½ cup mixed olives, pitted and sliced
1 can (15 oz) Chickpeas, drained and rinsed (Optional)
2 cups of beef or vegetable broth
1 tbsp lemon juice
salt and pepper to taste
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.
Stir in Ras el Hanout and cook for 1 minute until fragrant.
Add onion, garlic, and carrots, sautéing for 3-4 minutes until softened.
Pour in diced tomatoes, dried apricots, olives, and chickpeas (if using).
Add broth and bring to a simmer. Cover and cook on low heat for 1.5-2 hours, until camel is tender.
Stir in lemon juice, adjust seasoning, and serve with couscous or rice.