CAMEL MEAT GRAVY
Though camel meat can be cooked in almost any method in
which you would cook lamb, (and it is a similar taste), the very best method is
roasting.
INGREDIENTS
- 1/2 kilo camel meat
- 2 Onion sliced(medium sized onion)
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 2 tsp Coriander powder
- 1-2 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 2 Small Tomatoes(or 1 big)-chopped
- A pinch of garam masala powder
- 1/2 cup Water
- Oil
- Salt to taste
- Coriander leaves(Optional)-chopped
METHOD
1. Heat oil in a pressure cooker(camel meat takes a really long time to cook) and saute onions till it gets a pink shade.
2. Add ginger and garlic paste, mix well. Add chopped tomatoes and stir.
3. Make a paste with red chilli, turmeric and coriander powders with enough water to form a thick paste and stir into the mixture.
4. Add camel meat and salt to taste. Pour in half cup of water and place the lid on.
5. Cook meat until tender(around 20-25 min). After opening the lid, heat on medium flame for around 5 minutes or till the gravy is thick.
6. Add chopped coriander leaves and garam masala. Turn of the heat and place the lid on for a few minutes just so that the masala properly infuses into the meat.
1. Heat oil in a pressure cooker(camel meat takes a really long time to cook) and saute onions till it gets a pink shade.
2. Add ginger and garlic paste, mix well. Add chopped tomatoes and stir.
3. Make a paste with red chilli, turmeric and coriander powders with enough water to form a thick paste and stir into the mixture.
4. Add camel meat and salt to taste. Pour in half cup of water and place the lid on.
5. Cook meat until tender(around 20-25 min). After opening the lid, heat on medium flame for around 5 minutes or till the gravy is thick.
6. Add chopped coriander leaves and garam masala. Turn of the heat and place the lid on for a few minutes just so that the masala properly infuses into the meat.
Keywords: Camel meat Gravy.
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