Camel meat roast
Ingredients:
One kilogram of camel meat with bones
Three onions
One tomato
Two pieces of ginger
Fifteen cloves of garlic
Four green chilies
A handful of coriander leaves
Three tablespoons of yogurt
One and a half tablespoons of coriander powder
One tablespoon of chili powder
One teaspoon of garam masala
Half teaspoon of turmeric powder
One teaspoon of cumin powder
Two cups of water
Three tablespoons of curd without sour
Salt to taste
One teaspoon of cumin powder
One teaspoon of black pepper powder
Preparation
Grind ginger, garlic, and green chilies. Heat oil in a pan and saute the grinded paste for one minute on low flame.
Add sliced onions and saute for two minutes on medium flame.Add chopped tomatoes and cook for another two minutes on medium flame.Add coriander powder, chili powder, garam masala, turmeric powder, and cumin powder and saute for one minute on low flame.Add salt and washed camel meat. Mix well.Transfer the mixture to a pressure cooker and add two cups of water.Pressure cook for 15 minutes after the first whistle.Check if the meat is cooked. If not, cook for another 10 minutes with additional masala. Transfer the cooked mixture to a pan.Add curd without sour and cook on medium flame for five minutes.Add salt, cumin powder, and black pepper powder. Cook for another five minutes on low flame, stirring occasionally.Finally, add coriander leaves and mix well.The camel meat curry is ready.
For details watch video
for more recipes subscribe channel Healthy Cooking Lab
