Camel Meat – Camel Recipe – How to cook Camel Stew

Camel Meat – Camel Recipe – How to cook Camel Stew – Got a chance to cook some camel meat, really it taste the same as beef, a little more tough, takes awhile longer to cook. In this video recipe, we have cooked a arabic, middle eastern type of stew. Onions, garlic, cardamon, chilli, turmeric, cumin, mint, coriander. As part of the HOW TO COOK GREAT NETWORK –
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Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. http://www.howtocookgreatcurry.comTraditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called “curry” may containhttp://www.howtocookgreatcurry.com meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the Tamil word kari (கறி) meaning ‘sauce’, which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, http://www.howtocookgreatcurry.comkari was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996).

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Comments

Nabil Abdulrashid says:

They actually sell camel meat near me in Croydon so I might try this one

Mimi Keel says:

Not cool.

Kid Chef says:

I can’t find camel meat here in the states. I would like to try it.

Off The Grid Health says:

Never would have considered this one!

PREPFORIT says:

My business takes me Everywhere
So yah never know…
Thanks!

MazayaKim Channel says:

nice 🙂

Sageri ame says:

I just bought camel, Emu, Kangaroo and Ostrich meat and cant WAIT to cook it up and eat it. *SO EXITED* Anyone have tips? Im good with the kangaroo meat, the packaging has tips and recipes, but the others have nothing but a label. Any tips would be appreciated as to how it’s cooked. THANK YOU!!

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