Camel meat tagine (Saharan speciality)

Method

1. 1

   Brown the camel meat in the smen or oil with the chopped onions until it changes colour.

2. 2

   Add the spices (cumin, cinnamon, ginger, turmeric, saffron threads) and the salt, and stir well so the meat absorbs the flavours.

3. 3

   Cover the meat with water and simmer over low heat for 2–3 hours until very tender (camel meat needs longer cooking than lamb).

4. 4

   Add the raisins during the last third of the cooking time so they soak up the broth and give the dish its distinctive sweetness.

5. 5

   Serve the tagine hot in its clay dish, sprinkled with toasted sesame, with fresh Moroccan bread for dipping into the rich broth. Camel tagine is a classic dish of the Moroccan Sahara, where camel meat is a traditional source of protein for the desert tribes, and it is made especially for celebrations and large feasts.