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Camel Seekh Kabab

Camel Seekh Kabab is a traditional Bangladeshi recipe for a classic curry-flavoured sausage-shaped kebabs made from camel meat and suet. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Camel Seekh Kabab.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+2 hours marinating)

Makes:

10

Rating:

Tags : CurrySpice RecipesBangladesh Recipes

Despite having a Bangladeshi friend since university days (admittedly a rare Hindu in a largely Muslim country) I had no idea that there was a thriving camel industry in the country, with both meat and milk being consumed. So it was surprising for me to come across this recipe... then I started to read more and find more about camel farms and camel rearing in Bangladesh.

Ingredients:

1 kg camel meat, cubed
100g beef or lamb suet (gurdy ki chrbi) [the fat around the heart or kidneys, grated]
400g red onion, minced
50g roasted and ground chickpeas
5 green finger chillies
25g cubeb pepper, ground to a powder
1 tbsp garlic paste
1 tbs ginger paste
1 tbs garam Masala
1 egg, beaten

Method:

Mix together the camel meat, suet, chillies and garam masala in a bowl then pass this mixture through a mincer until fine.

Turn the mince into a bowl then stir in the cubeb pepper, garlic and ginger paste and garam masala. Cover and set aside to marinate for 2 hours. In the meantime, prepare your barbecue.

After this time, mix in the egg then shape the mixture into seekh kabab (think lozenge-shaped sausages).

When your barbecue is hot, oil the grill then add the shaped seekh kabab and cook for about 15 minutes, turning frequently until cooked through.

Serve with yoghurt and a salad.