Camel meat has been used as a food for many centuries. In addition to protein, camel meat serves as a relief for some pains such as shoulder pain, asthma, seasonal fever.
As desert camels require moisture, their meat is also eaten and boiled in humid heat for several hours to soften. Once the connective tissue of the fat is broken, the meat becomes useful for eating. The taste is very similar to beef, but it is better to eat it with a hard broth. To taste, you have to bake the meat first in the stove or oven, but if you want to get some smoky flavors in the meat, it is best to bake the meat on the grill.
Materials required
Heavy pan
Oil
Carrots, turnips or any such vegetable
Onion
Aromatic leaves
Sour ingredients such as ginger
Dried and dried spice dry wine
Soya sauce or rice vinegar
Ready system
1.The meat must first be cooked in a heavy pan with grill or oil. Since camel meat is cooked very slowly, it must be cooked at the very beginning of cooking.
But wherever the grill or pan is to be boiled, first the meat should be mixed with salt, freshly sliced black pepper and olive oil. Then heat the pan or grill over medium heat and bake the meat. If the color of the meat is brown then the meat will be cooked. It usually takes 5 to 7 minutes to boil.
2.Then, chop the chopped vegetables, onion and leaves of the desired fragrance, fry the meat on the stove. Usually carrots, turnips, onions and mint leaves are good to eat with camel's meat and it also adds a nice aroma to the meal. In medium heat oil, ghee or butter will be cooked until vegetables turn red. It takes about five minutes to bake.
3.Then add the sour ingredients in the dish and fry till spreading the aroma. It takes about three minutes to complete the process. It is at this stage that the meat actually starts to add flavor and the texture of the meat starts to highlight the smell and the impression of taste. Sold ingredients include garlic, chopped ginger, ginger, onion and many other ingredients.
4.Reduce the heat to the stove, then dry and pour the spices into the pan. When the flour is low, the spices will mix well with the meat. In case of spices, any solder can be mixed with spices. Such as: black, red, white papercorn, spice berries, turmeric, chili powder, smoked paprika, cinnamon can all be mixed. Stir in the pan for three to four minutes.
5.Then add the heat and cook it until the meat is completely cooked. Once fried, the meat should be poured into room-temperature dry wine. Spoon the wine into the pan with a spoon.
6.Then put the meat in the oven and dip three quarters of the meat in the wine. After the liquid has been immersed in the whole meat, reduce the temperature and cover the pan with a lid.
7.Then the camel meat should be cooked on a low heat in the stove or in the oven at a temperature of 250 degrees Fahrenheit. Wherever the stove or oven is set up, it takes about four hours to cook the meat. In this case it is better to bake in the oven.
8.You should check the meat every one to one and a half hours. If the amount of liquid is reduced then half of the meat should be submerged with adequate amount of water. It's best to squeeze the meat a bit when checking to mix the liquid well.
9.After one-and-a-half hours, the cooked liquid should be tested and then the secondary flavors and light salt should be mixed in the cooking. As a secondary flavor, it is best to serve sausages as well as a light rice wine vinegar.
10.After four hours, you should check the flexibility of the meat with a spoon. This time the meat is supposed to be loose very easily. But if not, you need to boil it for another thirty minutes to an hour before pouring the amount of water.
11.Once fully boiled, the meat should be poured into a pan with a filter to separate the vegetables and spice ingredients from the liquid. Only two tablespoons of fat should be separated from the rest of the liquid. Then the heat should be boiled, leaving the mouth open in the pan.
12.Once the amount of liquid is boiled in half, pour the meat in the liquid by pouring the oven and mixing the liquid with the whole meat with a spoon will be ready for serving.
Post and image source : foodtips.co/how-to-cook-camel-meat/
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