Dromedary Tibs is a traditional Dibouti recipe for a classic stew of camel and onions in spiced butter and red wine with plenty of hot and aromatic spices that's cooked to form a thick sauce and served with bread. The full recipe is presented here and I hope you enjoy this classic Djibouti version of: Dromedary Tibs.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
900g camel, cubed
1 1/2 red onions, chopped
400g Spiced Butter
1 tbsp Xawaash Spice Blend
1/2 tsp cardamom
1/2 tsp ginger, grated
1/4 tsp black cumin
1/4 tsp cloves
1/4 tsp garlic, finely chopped
1/4 tsp black pepper
120ml red wine
500ml water
salt, to taste
green chillies, sliced lengthways, to garnish
Method:
Dry-fry the onions until golden then add the spiced butter, the Berbere spice and the wine. Stir to incorporate and bring to a simmer. Meanwhile fry the beef in a separate pan. When nicely browned tip the meat into the onion mixture and stir.
Add the water, spices and salt then simmer on low heat for about 20 minute (or until the sauce has reduced sufficiently). Note that the sauce will thicken appreciably as it cools.
Garnish with the green chilli strips and serve with rice or Breads.
Click on the image, above to submit to Pinterest.