Moroccan slow-cooked camel

Camel is a lean, flavoursome meat with a firm texture that benefits from slow cooking. This stew delivers rich, warming flavours and is a great way to showcase this unique game meat. The recipe also works well with goat or venison.

Serves: 4
Duration: 2 hours 30 minutes, including marinating

Chef’s note: Pearl cous cous can be substituted for the chickpeas. However, monitor the stock/liquid levels and add more if required.

Ingredients

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1½ teaspoons smoked paprika
• 1 teaspoon ground turmeric
• 30g fresh ginger, thinly sliced
• ½ teaspoon chilli powder
• 600g camel, cubed
• Salt and pepper, to season
• 2 tablespoons peanut oil
• 1 brown onion, diced
• 3 cloves garlic, minced
• 800g diced tomatoes
• 400g can chickpeas, drained and rinsed
• 2 cinnamon sticks
• 4-6 fresh dates, pitted and finely diced
• 3 cups chicken stock
• 60g baby spinach
• 500g roasted butternut pumpkin, cubed

Method

1. In a bowl, combine cumin, coriander, smoked paprika, turmeric, ginger and chilli powder. Season with salt and pepper, then add the camel and mix well to coat evenly. Cover and marinate in the fridge for 30 minutes or longer.
2. Heat peanut oil in a saucepan over medium heat. Add onion and cook for 5 minutes until soft and translucent.
3. Increase heat to medium-high, add the camel and garlic, and cook until browned on all sides.
4. Transfer camel, garlic and onion to a slow cooker. Add tomatoes, chickpeas, cinnamon sticks, dates and chicken stock. Cover and cook on medium for 1½ hours.
5. Continue cooking until the camel is tender. If required, add extra stock during cooking to maintain moisture.
6. Divide the stew among plates. Top with baby spinach and roasted pumpkin, then serve.

More game recipes
From field to plate, explore more ways to cook Australian game with our Gourmand award-winning cookbook, Field to Fork: Second Helpings. Packed with recipes celebrating wild harvests, it’s a must-have for hunters and cooks alike.