Click on the image, above to submit to Pinterest.
Mughlai-style Camel Curry
Mughlai-style Camel Curry is a traditional Indian recipe for a classic dry Mughal curry of camel meat that's boiled until tender and finished with spices, tomatoes and curry leaves. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mughlai-style Camel Curry.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
4–6
Rating: 
Tags : CurrySpice RecipesIndian Recipes
This is a reconstructed Mughlai dry curry of camel meat from India. So this is a fusion recipe of Arabic meat and Indian cooking.
Ingredients:
1kg camel meat, cubed (preferably with bone)
1 tbsp ground turmeric
1/2 tsp salt
1 tsp freshly-ground black pepper
1 onion, chopped
1 tsp fresh garlic, minced
1 tsp fresh ginger, minced
2 tsp green chilli paste
ghee and/or mustard oil
2 large tomatoes, finely chopped
1 tsp ground turmeric
1 tsp hot chilli powder (or to taste)
1/2 tsp ground black pepper
1/2 tsp ground fennel powder
2 curry leaves
Method:
Place the camel meat in a large saucepan then scatter over the turmeric, salt and black pepper. Mix the spices into the meats with your hands. Pour over enough water to cover the meat then bring to a boil. Reduce to a simmer, cover and cook for 60 minutes, until the meat is tender (top up the liquid with boiling water as and when required).
fennel powder, curry leaves
At the end of this time, remove the camel meat with a slotted spoon and set aside in a colander to drain (reserve the stock).
To finish the dish, heat 4 tbsp ghee and/or oil in a deep frying pan over medium heat. When the oil is hot add the onion and fry for about 6 minutes, until softened. Stir in the ginger, garlic, green chilli paste and stir fry for 2 minutes. Now add the tomatoes, fry briefly, then bring to a simmer and cook for 5 minutes.
Scatter over the ground turmeric, chilli powder, ground black pepper and ground fennel powder then fry for a few minutes until the raw smell of the spices disappears. Finally, add in the cooked camel meat and stir to coat in the spice mixture. Cook for a few minutes, until everything is heated through.
Drain away any excess liquid, add the curry leaves, cook for 2 minutes more then serve.
