Camel roast is a modern Fusion recipe for a classic dish of pot roasted camel meat with onion and spices. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Camel roast.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a fusion recipe, largely prepared by Somali immigrants in the USA that merges Somali ingredients with cooking (roasting) techniques from the US.
Melt butter in heavy-based pan with a tight-fitting lid (or a cast iron casserole [Dutch oven]), of the sort you would use for a pot roast. Fry the onions over medium heat until they are translucent. Add garlic and fry until soft but not brown (or they will become bitter). Remove the onions and garlic with a slotted spoon and set aside.
Add the camel meat and fry in the remaining oil until borwned on all sides. As you brown the meat, bring the water to a boil.
Now return the onions and garlic to the pot with the camel meat. Scatter over the spices and pour over the hot water. Cover tightly and decrease the heat to low. Simmer pot roast at low heat between 60 and 90 minutes, or until meat is fall-apart tender. Check roast frequently, basting with water so it does not burn.
Click on the image, above to submit to Pinterest.