- 500 grams camel meat (~1 pound)
- 100 grams plain natural yogurt (~1/2 cup) (See notes)
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black or white pepper
- 3 garlic cloves, crushed
- 1 teaspoon ground cumin seeds
- 1 teaspoon ground caraway seeds (See instructions for homemade spice blend option)
- A handful of fresh mint leaves
- 2 tablespoons fat (such as lard, duck or camel hump) or olive oil
- Cube the camel meat, roughly into 2 inch sized pieces. Transfer to a deep plate or bowl.
- Season the camel with salt and pepper, add the crushed garlic, half of the mint leaves, the natural yogurt, 1 teaspoon of ground cumin and 1 teaspoon ground caraway (or 2 teaspoons of the homemade blend). Mix very well, coating all the meat pieces.
- Cover the marinade with cling film, or transfer into a freezer bag. Leave in the fridge for a couple of hours, or until the next day.
- Heat up the fat in an iron casserole, on high heat. When fairly hot, carefully add all the camel meat with the yogurt marinade. Toss the meat around from time to time to cook evenly. Cook for 5 to 7 minutes, until the outside is browned.
- Serve garnished with the remaining mint leaves.
Culinary Creations 