Camel Seekh Kabab is a traditional Bangladeshi recipe for a classic curry-flavoured sausage-shaped kebabs made from camel meat and suet. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Camel Seekh Kabab.
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Despite having a Bangladeshi friend since university days (admittedly a rare Hindu in a largely Muslim country) I had no idea that there was a thriving camel industry in the country, with both meat and milk being consumed. So it was surprising for me to come across this recipe... then I started to read more and find more about camel farms and camel rearing in Bangladesh.
Ingredients:
1 kg camel meat, cubed
100g beef or lamb suet (gurdy ki chrbi) [the fat around the heart or kidneys, grated]
400g red onion, minced
50g roasted and ground chickpeas
5 green finger chillies
25g cubeb pepper, ground to a powder
1 tbsp garlic paste
1 tbs ginger paste
1 tbs garam Masala
1 egg, beaten
Method:
Mix together the camel meat, suet, chillies and garam masala in a bowl then pass this mixture through a mincer until fine.
Turn the mince into a bowl then stir in the cubeb pepper, garlic and ginger paste and garam masala. Cover and set aside to marinate for 2 hours. In the meantime, prepare your barbecue.
After this time, mix in the egg then shape the mixture into seekh kabab (think lozenge-shaped sausages).
When your barbecue is hot, oil the grill then add the shaped seekh kabab and cook for about 15 minutes, turning frequently until cooked through.
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