CAMEL MEAT GRAVY

INGREDIENTS

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
Oil
Salt to taste
Coriander leaves(Optional)-chopped


METHOD

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.