Entree: Ethiopia – Afar – Afar Camel Meat Stew (Slow-simmered camel meat stew flavored with onions, tomato and Ethiopian spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) camel meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) niter kibbeh (spiced clarified butter) or ghee
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, about 10 oz (280 g), thinly sliced
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) berbere spice blend
- 1 tbsp (15 g) tomato paste
- 14 oz (398 g) canned diced tomatoes
- 3 cups (720 ml) water or beef stock
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander (optional)
- 1 tbsp (15 ml) lemon juice (optional)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish

Instructions

1. Heat the niter kibbeh and vegetable oil in a heavy pot over medium-high heat. Add the camel meat in batches and brown on all sides; remove and set aside.
2. Reduce heat to medium and add the sliced onions. Cook slowly, stirring often, until deeply softened and golden brown, about 15–20 minutes.
3. Add the minced garlic and ginger and cook 1–2 minutes until fragrant. Stir in the berbere and tomato paste and cook 2–3 minutes to toast the spices.
4. Return the browned camel meat to the pot. Add the canned tomatoes and water or stock, scraping up any browned bits from the bottom.
5. Bring to a simmer, cover partially, and cook gently for about 1 hour. Add the potato chunks, then continue to simmer, covered, until the camel meat and potatoes are very tender, another 45–60 minutes (total simmer time 1.5–2 hours).
6. Season with salt, pepper and ground coriander if using. If desired, stir in lemon juice to brighten the flavors. Adjust seasoning to taste.
7. Garnish with chopped cilantro or parsley and serve hot with injera, flatbread, or rice.