Ingredients:
800g to 1 kg of cubed camel meat (this also works with goat)
12 dried apricots
1 onion, chopped
1 tbsp powdered sugar (or honey)
50g flaked almonds, lightly toasted
1 tbsp white sesame seeds, lightly toasted
3 strands of saffron
3cm piece of fresh ginger, julienned
1 cinnamon stick
olive oil and/or butter for frying
salt and freshly-ground black pepper, to taste
Method:
Heat the oil and butter mixture in the base of a tagine or flame-proof casserole. Add the meat along with the onion and cook for about 8 minutes, until the meat is nicely browned and the onion is tender. Add the cinnamon, saffron, sugar (or honey) and ginger. Stir to combine, season with salt then pour over enough water to cover. Bring to a simmer then cover and cook slowly over low heat for 90 minutes.
Remove the meat pieces and set aside in a bowl. Remove and discard the cinnamon stick then add the apricots, sugar and a piece of butter to pan. Return to a simmer and cook for 15 minutes.
Return the meat to the pan and continue cooking another 10 minutes, or until everything is warm through and the liquid has reduced. Adjust the seasonings to taste then turn the mixture into a warmed serving dish.
Garnish with the almonds and sesame seeds and serve with couscous, rice or bulgur wheat.
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