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Mauritanian Camel Stew

Name: Mauritanian Camel Stew
Total time: 150 min
Yield: Serves 6
Cuisine: Mauritania
Ingredients: 800g Beef Shank; 2 Onion; 2 Tomato; 2 tbsp Tomato paste; 3 cloves Garlic; 2 tsp Cumin powder; 1 tsp Black Pepper; 3 tbsp Vegetable oil; 1 1/2 tsp Salt; 800ml Water; To taste Couscous

Main Dish

⏱ 150 min

👥 Serves 6

Difficulty ⭐

Camel meat slowly stewed with tomato and spices — a dish from a desert nation.

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📖 The Story Behind This Dish

Most of Mauritania is desert, and the camel is a vital animal used for travel, transport, milk, and meat. Camel meat is lean, so it's stewed for a long time with onion, tomato, cumin, and pepper until tender. It's eaten with couscous or bread.

🌆 Where it's eaten: In a house in a Mauritanian desert town, dark red meat stew simmers in a pot beside a plate of steamed couscous.

🥕 Ingredients (serves 6)

Beef Shank 800g
Onion 2
Tomato 2
Tomato paste 2 tbsp
Garlic 3 cloves
Cumin powder 2 tsp
Black Pepper 1 tsp
Vegetable oil 3 tbsp
Salt 1 1/2 tsp
Water 800ml
Couscous To taste

👩‍🍳 Instructions

Cut the meat into large pieces, season with salt and pepper, and brown in oil.
Add the onion and garlic and sauté.
Add the chopped tomatoes, tomato paste, cumin, and water.
Cover and stew on low for 2 hours.
Serve with steamed couscous.

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