Moroccan Camel Stew


Camel Meat

susan sink

somali camel in st cloudA week ago, when I went into St. Cloud Meat and Grocery, one of several Somali grocery stores in town, to buy some rice, there were a couple guys in the back of the store chopping meat. I asked what kind of meat they had, thinking if it was lamb I would buy some.

“Camel,” said the owner.

“Camel?”

He smiled. “Do you want to see it?” Well, of course I did. We went to the meat counter and he showed me the bags of chunky red meat, some of the chunks entirely fat. The boys were busily mincing up some other kind of meat.

How could I resist? I bought a little over a pound of camel stew meat. “What is it like?” I asked the man. “What other meat recipes should I look for?”

camel stew ingredients“It’s like goat,” he said. After quickly considering and dispensing with the idea…

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Author: Dr Raziq

I’m PhD in Animal Agriculture, currently working as a Technical Manager at Al Ain Dairy (Camel Farm), Alain, UAE. I had worked as a Professor and Dean, at the Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences Pakistan (LUAWMS). I work on and write for the subjects of ‘turning camel from a beast of burden to a sustainable farm animal’, agricultural research policies, extensive livestock production systems, food security under climate change context, and sustainable use of genetic resources for food and agriculture. I’m the founder and head of the Society of Animal, Veterinary and Animal Scientists (SAVES), Founder of the Camel Association of Pakistan and Organizer of the Group Camel4Life. I also work as a freelance scientist working (currently member of steering committee) for Desert Net International (DNI). I’m an ethnoecologist, ethnobotanist, Ethnovet and ethomedicie researcher and reviewer. I explore deserts and grazing lands for knowledge and understanding.

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