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Camel Meat Tagine

Camel Meat Tagine
I ran away from ice-cold London to the sunny skies of Dakhla, Morocco. While there, between the desert trip and the ocean swimming, I snuck into the kitchens of L'ancre des Gourmet at La Crique to learn how to make camel meat tagine.
Dakhla is sandwiched between the Atlantic Ocean and the Moroccan desert. The population there is a mix of sedentary people and tribal Sahrawis.
Camel meat is very prominent in the cuisine of the desert people. It is known for having a unique and distinctive flavour different from other red meats such as beef, lamb, or pork. The taste of camel meat can vary depending on the animal's age, cut, and preparation method.
Camel meat is lean and has a slightly sweet and nutty flavour. Some people describe the taste as similar to beef but with a gamier and more intense flavour. The meat can be quite tender if cooked properly, but it can also be tough and chewy if overcooked.
The recipe is simple and relatively straightforward. Mix, marinate and let the pot do the cooking!
Course Main Course
Cuisine Moroccan cuisine


  • 1 kg Camel meat cut into cubes, or osso bucco
  • 1 Onion finely chopped
  • 2 cloves Garlic minced
  • 1 tsp Ground Ginger
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric
  • 1/4 tsp Black Pepper
  • 1/4 cup Olive Oil
  • 2 cup Water
  • 2 cup Mushroom Sliced
  • 1/4 cup Parsley chopped


  • In a large Tagine or pot, mix all the meat, onion, garlic, and the spices except the water and the mushrooms together.
  • Let it marinate for 15 to 30 minutes.
  • Add the water
  • Pour in the water and bring the mixture to a boil. Reduce the heat to low and cover the pot with a lid. Let the mixture simmer for about 1 hour or until the meat is tender.
  • Keep an eye on the pot in case it needs more water.
  • Add the sliced mushrooms to the pot and stir to combine. Cover the pot again and let it simmer for another 15-20 minutes, or until the mushrooms are tender and the sauce has thickened.
  • Sprinkle the chopped parsley over the top of the tagine and serve hot with bread or couscous.


Keyword Camel Meat, Moroccan, Tagine

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