How to Cook Camel Meat…

      • 2 kg, or more, of camel meat best if it is a whole piece like a roast or cut into big chunks like in the picture above
      • 1 tablespoon tumeric powder
      • 2 dried black lemons (loomi)
      • 1 1/2 teaspoons black peppercorns
      • 8 pods of green cardamon, crushed
      • 1 teaspoon of whole cloves
      • 1 large piece of cinnamon bark
      • 3 bay leaves
      • 1/4 cup of salt (to be added towards the end for flavoring)
      • oil for frying


      1. In a large pot, add about 2 tablespoons of corn oil. Heat it up and lightly brown the meat to seal in the juices.
      2. After the meat has that nice golden color add the tumeric, dried lemons, peppercorns, cloves, cinnamon, cardamon, and bay leaves. Add enough water to cover the meat. Bring it to a rolling boil, lower the fire/heat so that it simmers, and cover the pot.
      3. Cook it this way for about 1 hour and then add the salt. Keep simmering until the meat becomes tender. Take the meat out of the pot and set in a colander to drain. At this point, you can save the stock to prepare some rice.
      4. You will now need to lightly fry the meat. So add enough oil to a wok or deep-sided frying pan, heat it up and carefully add the meat. Be careful because it is going to splutter. You just want to lightly fry the meat until it gets a nice golden color. Remove it from the oil and let it drain on a plate lined with paper towels.
      5. That’s it! This is then layered over rice such as Yellow Rice and Lentil Hashwa (recipe for the Hashwa is upcoming!)