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Robert Carrier

Cuisse de Chameau (ou Gazelle) aux Patates Douces

Haunch of Camel (or Gazelle) with Sweet Potatoes

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Preparation info
    • Difficulty

      Complex

Appears in
top 1000Taste of Morocco
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

Method

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

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