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Camel Steak with Allspice

Camel Steak with Allspice is a modern Fusion recipe for a classic dish of camel steak marinated with allspice, lemon juice and olive oil that's barbecued or grilled (broiled) to cook. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Camel Steak with Allspice.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(2 hours marinating)

Serves:

4

Rating:

Tags : Spice RecipesFusion RecipesFusion Recipes

I've always been into game and exotic meats and was delighted with the early 90s fashion for exotic meats. At the time I had farmed ostrich, kangaroo, bison, llama, capybara, beaver and camel. This was really great practice to travelling the globe and sampling (or even cooking) local foods. Subsequently I've had snake, alligator, grasscutter, cane rat, rat, scorpions, spiders and many species of insect. Camel was one of the surprises amongst all these. Because it was pleasant, sweet and extremely lean. I was introduced to camel again on a trip from Senegal to Mauritania and Mali. Since then I've been sourcing camel recipes from across the globe and have even found a purveyor of speciality meats (including camel) in the UK.

This recipe is probably the first one that I ever used to prepare camel meat, back in the 90s. If you don't have camel to hand, this recipe also works very well with wild boar steaks. Most camel meat in the European market ultimately derives from Australian farms and the commonest cuts/forms are minced, typically from the hump, rump steaks and diced steak.

Ingredients:

4 thinly-sliced camel rump steaks (about 175g each)
1-2 teaspoons ground allspice
Grated zest and juice of ½ large lemon
2 tablespoons extra virgin olive oil
Salt and freshly-ground black pepper

Method:

Place the steaks in a large bowl or glass dish, then season with salt and black pepper. Sprinkle over the allspice, and add the lemon zest and juice and extra virgin olive oil. Mix well with your hands to coat, cover and set aside to marinate in the refrigerator for 2 hours.

Heat the gill or barbecue until hot, and sear the steaks for 4-6 minutes on each side. Transfer to a warm plate and leave to rest for 5 minutes.

Ideally, serve on a bed of couscous, or accompanied by polenta in keeping with the style of the dish.