Camel Mechoui (for Special Gatherings)

🐪 A large cut of camel, slowly braised and then browned so the meat stays tender for a shared meal.

Ingredients

• 🐪 2.5 kg camel leg or shoulder, one piece, with a little fat
• 🧄 6 garlic cloves, crushed
• 🧅 3 onions, quartered
• 🌿 2 tsp cumin, 1 tsp ground coriander and 1 tsp black pepper
• 🍋 3 tbsp lemon juice
• 🫒 3 tbsp neutral oil or olive oil
• 🧂 1½ tsp salt, to adjust after cooking
• 💧 500 ml hot water or lightly salted stock
• 🌶️ Sweet paprika or chilli optional, preferably served on the side
• 🌿 Fresh coriander, lemon and sliced onion to serve

Preparation

Check that the meat is fresh and keep it chilled until preparation. Pat dry, removing only very thick membranes; keep a thin layer of fat to protect the surface.

Mix garlic, cumin, coriander, pepper, lemon, oil and salt. Make a few shallow cuts in the thickest part, rub in the mixture, cover and marinate for 1 hour in the refrigerator.

Heat the oven to 150 °C. In an oven-safe casserole, soften the onions with their marinade, add the meat and sear on all sides.

Pour 500 ml hot water around the meat, cover tightly and place in the oven. Braise for about 3 hours 15 minutes; turn the meat halfway through and baste with the juices.

After 2 h 45 min, begin checking tenderness every 20 minutes with a skewer. Camel may take longer than lamb; continue in short intervals if the meat resists.

When tender, remove the meat and place it on a rack over a dish. Reduce the juices on the stove for 5 to 10 minutes and taste before adding salt.

Raise the oven to 220 °C. Brush the surface with a little skimmed juice and brown for 15 to 25 minutes, turning once if needed.

Rest for 20 minutes under loosely placed foil. Slice across the grain, serve the juices alongside and bring to the table with lemon and sides.