Cuisse de Chameau (ou Gazelle) aux Patates Douces

Name: Cuisse de Chameau (ou Gazelle) aux Patates Douces (Haunch of Camel (or Gazelle) with Sweet Potatoes)
Cuisine: Moroccan
Ingredients: powdered cumin; 900 g/2 lb boiled sweet potatoes, peeled and quartered; coarse salt; 6 tablespoons melted camel fat, smen or olive oil; 6 tablespoons melted camel fat, smen or olive oil; 1 haunch of young camel (or gazelle); 1 haunch of young camel (or gazelle); flat-leafed parsley, chopped; 1 recipe chermoula for camel (or gazelle), as opposite; 1 recipe chermoula for camel (or gazelle), as opposite; 6 tablespoons melted camel fat, smen or olive oil

Haunch of Camel (or Gazelle) with Sweet Potatoes

Preparation info

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 haunch of young camel (or gazelle)
6 tablespoons melted camel fat, smen or olive oil

Africa
Morocco
Marrakech
Main course
Mediterranean
Gluten-free

Method

Score meat of camel (or gazelle) lightly at 7.5 cm/3 inch intervals.
Combine chermoula ingredients in a roasting pan, and mix well. Place camel (or gazelle) in pan