Greetings Brother Gourmet's ,I have just ''aquired'' about 2000 lbs of camel meat. (see photo's in Hunting Australia and N.Z.)and am seeking recipes for camel curry. We have already roasted a large lump of backstrap in the camp ( dutch ) oven with onions and potatoes .Big thumbs up to that, Then we made a stew with onions and veg's ''Provencale" style and it too was delicious . We still have 1950 pounds to go, any suggestions ?

You'll get tired of camel pretty soon with 2000 lbs !
What does it taste like ?

from my limited experience with camel meet. The hotter you get the curry the better off you will be so you don't have to taste the camel

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Originally posted by ddrhook:
from my limited experience with camel meet. The hotter you get the curry the better off you will be so you don't have to taste the camel

go whole hog....oops, i mean go whole camel!

http://foodsoftheworld.activeb...stotle_topic144.html

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I enjoyed camel in Saudi Arabia many years ago....it was cooked in a stew fashion, very spicy, and served on a bed of cous cous.....delicious.

My experience is similar to billinthewild. I first shared camel meat cooked on an open fire on a remote Med beach in Libya in 1969. It was simply grilled over an open wood fire on the beach at their post I was checking. A bit gritty due to the method, but very tasty. I also had it with some on-base guards, cooked in olive oil/onions/garlic/tomato/bell peppers with cous cous or rice. Very tasty. The biggest turn off to a westerner was the head of the fresh-killed camel head dripping blood hanging on a hook outside the butcher shop as an advertisement of the freshness of the meat!