If you want to get the best out of your camel, you need to get comfortable with the low and slow. Honour the animal by taking it back home in the kitchen: heat, moisture, and patience.
Once you've rendered the fat out and added moisture back to thereat, you're left with a deliciously sweet taste and a versatile vehicle for bold, exciting flavours.
It takes some thinking ahead but it's worth it! First, cut the camel rump into chunks or strips, depending on what your recipe requires and how much time you have (smaller portions will soften/cook quicker). If you want a smoky, charred flavour, you can char grill or sear the meat on the barbecue before you slow cook it, to keep the flavour. This is also the time to marinade if you want to: such as with a mint and yoghurt marinade (first, rub salt and pepper dry, then add 3 cloves of crushed garlic, Greek yogurt or sour cream. Add a handful of the mint leaves and other spices such as paprika, cumin, cinnamon, or roasted caraway seeds.) Leave it to sit in the marinade for at least an hour but for longer if you want to deeply imbue the flavour. Now, put it in an oven, stove top or slow cooker. You can add just a splash of oil to reduce sticking, or you can add a cup of stock (beef or vegetable stock would work best) to quicken softening time.
You can add more dry spices during the slow cooking process, including curry powder and cinnamon sticks. After about 4 hours, the camel will be soft, sweet and packed full of flavour.
- Camel rump, cut into chunks, with marinade
- Cherry tomatoes or roma tomatoes
- Lemons, quartered and peeled
1. Preheat barbecue to medium-high.
- Round pita breads or flat bread, per serving
- 4 leaves lettuce, or any other salad leaf
- 1 tomato, sliced
- 1 onion, thinly sliced
- 1/4 cup Tzatziki sauce and/or hummus