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Cinnamon Camel Curry - Exotic BBQ

Cinnamon Camel Curry


      • 1 kg camel, diced
      • 6 medium white onions
      • 2 tbsp sugar
      • 1 tbsp garlic granules
      • 1 tbsp ginger powder
      • 1 tbsp cumin
      • Handful of curry leaves
      • 4 sticks of cinnamon
      • 1 tsp Marigold bouillon
      • 2 tbsp dark soy sauce
      • 1 tbsp chilli powder
      • 1 tbsp pepper
      • 4 tbsp vegetable oil


      1. Sauté the diced onions in oil. Add 400 ml water and all the other ingredients except for the camel, and then simmer for 15 minutes.
      2. Add the camel and stir, so the meat is thoroughly coated with the sauce, then simmer again with the lid on for FIVE HOURS, topping up with water when necessary to avoid it sticking.
      3. (or use the same amount of goat, beef or lamb and simmer for 2 1/2 hours).

Source: http://www.meemalee.com/2010/12/camel-curry-and-other-unlikely-delights.html

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