📝 About This Recipe
Transport your senses to the vast dunes of the Sahara with this authentic Sahrawi-style camel tagine. Camel meat, prized for its lean texture and deep, beef-like flavor, is slow-cooked until it reaches melt-in-the-mouth tenderness alongside sweet Medjool dates and aromatic Ras el Hanout. This dish represents the pinnacle of nomadic hospitality, blending earthy spices with a subtle sweetness that defines the culinary heritage of Southern Morocco.
🥗 Ingredients
The Meat and Marinade
- 2 pounds Camel meat (cut into 2-inch chunks, preferably shoulder or leg)
- 3 tablespoons Olive oil (extra virgin)
- 1 tablespoon Ras el Hanout (high-quality Moroccan spice blend)
- 1 teaspoon Ground ginger
- 1 teaspoon Turmeric
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
The Aromatics and Base
- 2 large Red onions (finely grated or very finely chopped)
- 4 cloves Garlic (minced)
- 1 piece Cinnamon stick (about 3 inches long)
- 1 small bunch Cilantro and Parsley (tied together with kitchen twine)
- 3 cups Beef or Camel bone broth (low sodium)
The Sweetness and Texture
- 1 cup Medjool dates (pitted and halved)
- 1 tablespoon Honey (wildflower or orange blossom)
- 1/2 cup Raw almonds (blanched and fried until golden)
- 1 tablespoon Sesame seeds (toasted)
- to taste Salt and Black pepper
👨🍳 Instructions
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1
In a large bowl, whisk together the olive oil, Ras el Hanout, ginger, turmeric, and the saffron water. Toss the camel meat in this marinade until every piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or ideally overnight.
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2
Place a traditional clay tagine or a heavy-bottomed Dutch oven over medium-low heat. If using a clay tagine on a gas stove, ensure you use a heat diffuser to prevent cracking.
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3
Add a splash of oil to the pot and sear the camel meat in batches. Do not crowd the pan; you want a deep brown crust on all sides. Remove the meat and set aside.
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4
In the same pot, add the grated onions and a pinch of salt. Sauté for 8-10 minutes until the onions are translucent and starting to caramelize into a thick paste (the 'taktouka' base).
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5
Stir in the minced garlic and cook for 1 minute until fragrant. Return the seared camel meat and any accumulated juices back into the pot.
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6
Tuck the cinnamon stick and the herb bundle (cilantro/parsley) into the center. Pour in the broth until the meat is 3/4 submerged.
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7
Bring the liquid to a very gentle simmer. Cover with the tagine lid and reduce the heat to the lowest possible setting.
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8
Slow-cook for approximately 2.5 to 3 hours. Check every hour to ensure there is enough liquid; add a splash of warm water if it looks dry. Camel meat is lean and requires this long, slow process to break down the connective tissues.
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9
Once the meat is fork-tender, remove the herb bundle and the cinnamon stick. Stir in the pitted dates and the tablespoon of honey.
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10
Leave the lid off and simmer for another 15-20 minutes. This allows the sauce (the 'merqa') to reduce into a thick, syrupy glaze that coats the meat.
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11
While the sauce reduces, fry the blanched almonds in a teaspoon of oil in a separate pan until they are golden brown and crunchy.
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12
Taste the sauce and adjust the salt and pepper. The flavor should be a sophisticated balance of savory, spicy, and sweet.
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13
Garnish the tagine generously with the fried almonds and toasted sesame seeds directly before serving.
💡 Chef's Tips
Camel meat is exceptionally lean; do not rush the cooking time or the meat will be tough. If you cannot find camel meat, high-quality grass-fed beef chuck or venison are the best substitutes. Always use a heat diffuser with a clay tagine to ensure even heat distribution and longevity of the vessel. Grating the onions instead of chopping them is a secret Moroccan technique that creates a much thicker, smoother sauce. Avoid adding cold water to a hot tagine; always use warm broth or water to maintain the temperature and protect the clay.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan Khobz (bread) to soak up the rich, spiced sauce. Pair with a side of fluffy couscous steamed with a pinch of cinnamon and raisins. A refreshing Moroccan mint tea is the traditional palate cleanser after such a rich meal. Accompany with a simple side salad of finely diced cucumbers, tomatoes, and lemon juice to cut through the sweetness. A dollop of harissa on the side is perfect for those who enjoy a spicy kick against the sweet dates.