Monday, April 9, 2012



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
Salt to taste
Coriander leaves(Optional)-chopped


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 20-25min). 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.
Serve hot with rice,roti or arabic flat bread.

P.S. -This gravy is more of an indianized version of camel meat.


  1. where do you get camel meat?

    1. It's available in most middle-east countries,in other places their may be special markets where camel meat and camel milk is available.where do you live??We bought it from Saudi Arabia btw.

  2. how many whistles does it take to cook in pressure cooker?


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