Roast Camel Fillet With Morrocan Couscous
Serves 4
Not your everyday dinner... feeling brave? Try some Camel fillets for something different! Have some friends over and try this unique delicacy that's very popular in Dubai, Camel has less than half the fat of Beef, while containing more protein at the same time – an often forgotten healthy and tasty alternative to beef!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. Camel Fillet
  2. 250 g couscous
  3. 100 g dried apricots
  4. 100 g dried apple
  5. 100 g whole almonds
  6. 50g chopped fresh herbs
  7. 2 tbsp butter, melted
  8. 2 tbsp treacle
  9. 1 tbsp soy sauce
  10. 500 ml red wine
Instructions
  1. Season fillet and seal in a hot pan until browned.
  2. Place in hot oven preheated to 180C for 20 minutes for a medium finish.
  3. Quarter apricots and apple and place in a bowl with couscous, almonds and herbs.
  4. Add 300-350 ml boiling water and allow couscous to swell, about 3-4 minutes.
  5. Stir in butter with a fork to loosen grains.
  6. Place wine in pan and reduce to 200ml, add soy sauce and treacle, simmer a further 5 minutes.
  7. Place couscous on serving plate, slice roast and arrange on cous cous.
  8. Pour sauce over all, and enjoy your camel experience!!
Adapted from Hills Foods
Adapted from Hills Foods
Market Meats https://marketmeats.com/