Egyptian nutmeg camel

In Egypt, camel meat is on the table as often as beef or pork. Cooking traditions go back more than one century. One of the everyday recipes is fried marinated camel meat, richly flavored with vegetables. Such a blank is used for sandwiches, filling cakes and, of course, as an independent dish.

Ingredients

• 1 kilogram of camel leg;
• 2 green bell peppers;
• 1 red bell pepper;
• ¼ teaspoon ground nutmeg;
• 1/2 teaspoon turmeric
• 1 clove of garlic;
• 1 fresh lemon
• 100 milliliters of olive oil;
• 50 milliliters of wine vinegar;
• ground black pepper and salt to taste.

Directions

1. Rinse the meat, cut it like beef stroganoff. Chop the onions into half rings, cut the green and red peppers into strips. Leave one green pepper for another cooking step.
2. Squeeze lemon juice, mix with vinegar and 70 milliliters of olive oil. Combine marinade with meat and shredded vegetables. Salt, pepper, add spices. Leave to marinate in the refrigerator for 3 hours.
3. Before hot cooking, take out the workpiece half an hour in advance so that the meat warms up to room temperature. Chop green bell peppers into strips, set aside. Cut the garlic into slices.
4. Heat a thick-walled skillet with oil, fry the meat and vegetables in small portions, stirring. At the end of cooking, put all the meat in a skillet, add green pepper and garlic, stir and heat for 1-2 minutes.
5. Serve the nutmeg-flavored dish as your main dish - with any side dish. Or use to fill pita bread, shawarma, burgers, or sandwiches.