Camel Stew with Dates and Apricots (Shellfish-Free)

Ingredients

• 2 lbs Camel meat, cubed
• 2 large Onions, chopped
• 4 cloves Garlic, minced
• 0.5 cup Dried dates, pitted and chopped
• 0.5 cup Dried apricots, chopped
• 2 medium Tomatoes, diced
• 1 Cinnamon stick
• 4 Cardamom pods
• 1 tbsp Ginger, grated
• 6 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Cilantro, chopped

Instructions

1. 1Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 large chopped onions and cook, stirring occasionally, for 8-10 minutes, or until they are golden brown and softened.
2. 2Add the 4 cloves of minced garlic and 1 tablespoon of grated ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
3. 3Add the 2 lbs of cubed camel meat to the pot. Cook for 5-7 minutes, stirring to brown the meat on all sides. The meat should be lightly browned.
4. 4Stir in the 2 medium diced tomatoes, 0.5 cup of chopped dried dates, and 0.5 cup of chopped dried apricots. Add the 1 cinnamon stick and 4 cardamom pods.
5. 5Pour in the 6 cups of vegetable broth. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 2 to 2.5 hours, or until the camel meat is very tender and easily pulls apart with a fork.
6. 6Remove and discard the 1 cinnamon stick and 4 cardamom pods from the stew. Stir in the 1 teaspoon of salt and 0.5 teaspoon of black pepper.
7. 7Ladle the hot camel stew into bowls. Garnish with 2 tablespoons of chopped cilantro and serve immediately.

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