Camel Meat Tagine

طاجين لحم الجمل

“The taste of the Sahara — tender, delicate, unforgettable.”

Prep 20 min · Cook 2 hours · Serves 6 · Difficulty Medium · Origin: Saharan regions (Merzouga, Ouarzazate, Dakhla)

Slow-cooked camel meat with apricots, almonds, and warm spices. Camel meat is leaner than beef, more tender, and has a distinctive sweet-savory flavor. This tagine is specialty of Saharan and southern Morocco.

Ingredients · Serves 6

• camel meat, cut into chunks1kg
• dried apricots200g
• blanched almonds150g
• onions, sliced3
• garlic, minced4 cloves
• ginger, minced1 tbsp
• cinnamon1 tsp
• cumin½ tsp
• ginger¼ tsp
• turmeric¼ tsp
• olive oil3 tbsp
• water200ml
• honey2 tbsp
• Salt & pepper

The Recipe

1. 1.Heat olive oil in a tagine. Brown camel meat on all sides (8–10 minutes). Remove and set aside.
2. 2.Sauté onions until golden. Add garlic and ginger, cook 1 minute.
3. 3.Return meat to tagine. Add cinnamon, cumin, ginger, turmeric. Stir well.
4. 4.Pour in water. Cover and simmer over low heat for 1.5 hours until meat is very tender.
5. 5.Add apricots, almonds, and honey. Stir gently.
6. 6.Cook uncovered for 20–25 minutes until apricots are soft and sauce thickens.
7. 7.Taste and adjust seasoning.

Chef's Tips

• Camel meat is leaner than beef — don't overcook or it becomes dry. The low, slow braise is essential.
• If camel meat is unavailable, lamb is a perfect substitute.
• The sweetness of apricots and honey balances the savory spices perfectly.