Ingredients:
1 kg Camel meat
3 Onions, finely diced
3 Tomatoes, chopped
1 tsp Ginger paste
1 tsp Garlic paste
Salt to taste
1 tsp Red chilli powder
1/2 tsp Turmeric powder
1 tsp ground coriander seeds
1 tsp ground paprika
200ml Oil for cooking
Fresh Coriander leaves, to garnish
Method:
Place a wok or karahi over medium heat. Once hot add the oil and use to fry the meat until nicely browned all over.
Now add in the onion, tomato, ginger and garlic. Fry for 4 minutes until the onions are softened. Stir in the spices then add 3 glasses (600ml) water. Bring to a simmer, cover and cook for about 45 minutes until the gravy has thickened and the meat is tender.
Garnish with coriander leaves and serve with your choice of accompaniment.
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