Camel Braise with Grilled Date Glace

• 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

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

camel roast, carrot, celery, white onion, fennel root, port wine, garlic, brown sugar, salt, cooking oil, water, dates, grilled cherries

Taken from online-cookbook.com/goto/cook/rpage/000945 (may not work)