Camel Stew (Nut-Free)

Ingredients

• 1.5 lbs Camel meat (or beef chuck)
• 1 large Onion
• 2 medium Tomatoes
• 2 medium Carrots
• 2 medium Potatoes
• 4 cloves Garlic
• 1 inch Ginger
• 2 tsp Baharat spice blend
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 2 tbsp Tomato paste
• 4 cups Beef broth
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Cut the 1.5 lbs of camel meat (or beef chuck) into 1-inch cubes. Sprinkle evenly with the 1 tsp of salt and the 0.5 tsp of black pepper.
2. 2Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 375°F (190°C). Carefully add the seasoned meat to the hot oil and brown it on all sides, which should take about 5-7 minutes. This searing locks in juices.
3. 3Remove the browned meat from the pot and set it aside on a plate. Add the 1 large chopped onion to the same pot. Cook, stirring often, until the onion is softened and golden brown, about 8-10 minutes.
4. 4Add the 4 cloves of minced garlic and the 1 inch of grated ginger to the pot with the onions. Cook, stirring constantly, until fragrant, about 1 minute.
5. 5Add the 2 medium diced tomatoes, 2 medium diced carrots, and 2 medium diced potatoes to the pot. Cook for 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
6. 6Stir in the 2 tsp of Baharat spice blend, 1 tsp of cumin powder, 1 tsp of coriander powder, and 2 tbsp of tomato paste. Cook for 1 minute more, stirring to coat the vegetables and toast the spices.
7. 7Return the browned meat to the pot. Pour in the 4 cups of beef broth. Bring the liquid to a boil over high heat, then immediately reduce the heat to low. Cover the pot tightly and let it simmer gently for 2 hours, or until the camel meat is very tender and easily pulls apart with a fork.
8. 8Serve the camel stew hot.

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