Source:

William Bohannon

Serves/Makes:6

Ingredients

• 3 lbs (1.4 kg). camel roast or beef roast
• 1/2 cup (125 ml) chopped carrot
• 1/2 cup (125 ml) chopped celery
• 1/2 cup (125 ml) chopped white onion
• 1/2 cup (125 ml) chopped Fennel root
• 2 cups (475 ml) port wine
• 1 tsp (5 ml). minced garlic
• 1/4 cup (60 ml) brown sugar
• salt and pepper
• cooking oil
• water
• 1/2 lb (.2 kg). dried dates softened in hot water (about 6)
• whole roasted almonds for garnish
• grilled persimmon and/or grilled figs for garnish
• grilled cherries for garnish

Preparation

• Rub small camel roast with salt, pepper, and oil.
• Sear the roast on all sides in a hot cast iron skillet.
• Remove roast and reduce heat to low.
• Add the chopped vegetables and place the roast on top.
• Add the wine,garlic,and brown sugar and cover with the cast iron lid that fits the pan.
• Cook on Low heat for 1 3/4 hours or until very tender, add water as necessary to prevent burning.
• Place figs, persimmon and cherries on charcoal grill and grill them lightly on both sides.
• When roast is tender remove any remaining liquid to a seperate sauce pan.
• Add chopped dates and simmer or reduce to a glaze and check seasoning.
• Serve roast on large platter with sauce around and almonds on top.
• Accompany as desired with the strange grilled fruit or your favorite vegetables.

Comments

This roast method with a bed of mirepoix is a very old method and should work with any roast. I have never tried substituting the camel meat but it sounded good to me. Please let me know how it turns out and tell us where you get the camel meat.