camel stew


2 hr 30 minutes


4 Persons


        • 2 pounds of boneless camel meat cut into 1inch cubes
        • 1 large onion, chopped
        • 1 cup of fresh tomatoes, diced
        • 4 carrots, peeled and cut into 1 inch lengths
        • 1 or 2 large green peppers, de-seeded and chopped
        • 4 oz can of tomato paste mixed with 1 cup of water
        • 3 large cloves of garlic, peeled and chopped
        • Salt and pepper to taste
        • 1 tablespoon of cumin
        • 2 large unpeeled potatoes, cut into 1 inch cubes
        • A small squash, peeled, de-seeded and cut into cubes
        • 1 cup of water


        • Add a little oil to the bottom of a large cast-iron pot and sautee the onions over a high heat until they are soft.
        • Add the camel meat and brown.
        • Add chopped tomatoes.
        • Cook for 15 minutes at medium heat, stirring occasionally.
        • Add the carrots, peppers, tomato paste and water, garlic, salt and pepper and cumin.
        • Cover, reduce heat to low and simmer for around 1 hour.
        • Add the potatoes, squash and water.
        • Continue cooking over low heat for another 45 minutes, stirring occasionally and adding water if necessary.
        • Ideal served with rice or cous-cous.


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