500gr Camel Rump, diced large
1 onion, diced
2 cloves garlic, crushed
1 carrot, chopped
2 Tbs plain flour
1 ltr vegetable stock
800gr sweet potato, peeled
2 Tbs parsley, chopped
2 bay leaves
Sauté onion in a pan with garlic and carrot until soft. Stir in flour, cook 1 min.
Add meat in batches to seal.
Add stock, bring to the simmer, cover and cook 1 hour or until camel is tender.
Add diced sweet potato to wet ingredients to help with the thickening along with the parsley and bay leaf. Cook a further 20 mins.
This is a meal in its self, with very little washing up! For something different substitute 1 cup stock with 1 cup of beer.
Of course no hearty casserole is complete without a quality red…I recommend Sirromet 2001 Petit Verdot.