Camel Haunch Steaks with Chips

Camel Haunch Steaks with Chips is a modern British recipe for a classic Valentine's dish of camel steaks cooked in butter and served with chunky chips (fries) served with a yoghurt dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Camel Haunch Steaks with Chips.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

2

Rating:

Tags : Milk RecipesBritish Recipes

Camel Haunch Steaks offer a mild gamey taste, with a medium grain texture and work well in a range of recipes. Simply cook, as you would a beef steak, and serve with chunky chips & a mint yogurt dip. And, yes, camel meat is available in the UK. It tends to be sourced from Australia, as is the case for these haunch steaks.

Knowing her love of game meats, i prepared this for my wife as a Valentine's day treat. I used butter to cook as this dish as it adds flavour and keeps the generally dry camel meat moist. Camel meat is lean and should ideally be cooked like beef sirloin steak (ie rare or medium and kept pink in the middle).

Ingredients:

2 x 125g camel haunch steaks
1/2 batch chunky chips
butter for frying

For the Dressing:
200g Greek yoghurt
handful of mint, leaves picked and shredded
1/2 cayenne chilli, minced

Method:

Begin by preparing the chips as in the ultimate chips recipe.

Place a heavy frying pan over medium heat and once hot add in a generous amount of butter. Once the butter is foaming, add the steaks and cook for 3 to 3 1/2 minutes per side, spooning over the melted butter to keep the steak moist. Remove from the pan and allow to rest for 5 minutes before serving.

As the steaks are resting, finish cooking the chips. For the yoghurt dressing, simply whisk together the yoghurt, mint and chilli in a bowl. Arrange the steaks on warmed serving bowls, spoon over some of the melted butter then accompany with the chips and yoghurt dressing.