- 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
- In a large pot, add about 2 tablespoons of corn oil. Heat it up and lightly brown the meat to seal in the juices.
- 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.
- 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.
- 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.
- That’s it! This is then layered over rice such as Yellow Rice and Lentil Hashwa (recipe for the Hashwa is upcoming!)