½ cup (124 g) plain natural yogurt½ teaspoon salt1 teaspoon ground black pepper3 crushed garlic cloves crushed1 teaspoon ground cumin
1 teaspoon ground caraway See instructions below for homemade spice blend option
handful fresh mint leaves
2 tablespoons fat for frying (such as lard or camel hump fat) 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.
Gameguy49 Premium Member 3 months ago
If you get stuck he’ll be eating camel steak.
Linguist 3 months ago
“I’d walk a mile for a Camel” but I’ll be dámned if I’m getting into an elevator with one!
Munch 3 months ago
Must be hump day where he is.
Zebrastripes 3 months ago
Good to know….but…..
HappyDog/ᵀʳʸ ᴮᵒᶻᵒ ⁴ ᵗʰᵉ ᶠᵘⁿ ᵒᶠ ᶦᵗ Premium Member 3 months ago
Good gosh, even camels are using “like” now!
Dobie Premium Member 3 months ago
Better hump it on outa that elevator! There’s a dark horse comin’ down the hallway!
Buoy 3 months ago
Dromedary drama.
Daltongang Premium Member 3 months ago
Recipe for Camel
1 pound (454 g) camel meat
½ cup (124 g) plain natural yogurt½ teaspoon salt1 teaspoon ground black pepper3 crushed garlic cloves crushed1 teaspoon ground cumin1 teaspoon ground caraway See instructions below for homemade spice blend option
handful fresh mint leaves
2 tablespoons fat for frying (such as lard or camel hump fat) 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.