Fried Camel is a traditional Emirati recipe (from the United Arab Emirates) for a classic dish of camel meat that's first stewed with spices and then fried to colour before serving. The full recipe is presented here and I hope you enjoy this classic Emirati version of: Fried Camel.
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Ingredients:
2kg camel meat (either a whole piece or a mixture of meat cut into large chunks)
1 tbsp ground turmeric
2 dried black lemons (loomi)
1 1/2 tsp black peppercorns
8 green cardamom pods, crushed
1 tsp of whole cloves
1 large piece of cinnamon bark3 bay leaves
4 tbsp salt (to be added towards the end for flavour)
oil for frying
Method:
Place a large pot over medium heat. Once hot add 2 tbsp oil. Add the meat and lightly brown on all sides.
Now add in the turmeric, dried lemons, peppercorns, cloves, cinnamon, cardamon, and bay leaves. Pour over enough water to cover the meat then bring it to a rolling boil, reduce the heat to a simmer, and cover the pot.
Cook gently for 1 hour, then add in the salt. Keep simmering for about 30 minutes more (top up the liquid as needed) until the meat is fully tender. At this point turn the meat into a colander and set aside to drain (reserve the liquid and use to prepare rice dishes).
Place a wok or deep-sided frying pan over medium heat. Once hot, add 4 tbsp oil and use this to fry the stewed camel meat until nicely golden brown all over. Take care at this stage as the meat will splutter due to its water content.
Remove the fried meat with a slotted spoon then transfer to a plate lined with kitchen paper to drain.
Camel meat prepared in this manner is often served on a bed of yellow rice topped with Lentil Hashwa.