Camel meat with onions and potatoes in a brazier

This dietary meat tastes similar to veal, goes well with herbs, various spices and sauces.

Ingredients

• 1.8-2 kilograms of boneless camel shoulder;
• 450 grams of camel fat;
• 1 kilogram of potatoes;
• 450-500 grams of onions;
• 15 grams of fresh dill;
• salt and black pepper to taste.

Directions

1. Strip the meat from veins and films. Divide into 6 portions, each cut into about 1.5 centimeters cubes. Set aside 5 servings in a cool place, leaving one. Chop the onion into thin half rings. Chop the bacon finely, chop the potatoes in the same way as the camel meat.
2. Preheat a large skillet at maximum temperature, add the lard to the lard for one serving (about 70-80 grams). After three minutes, greaves will turn out, send a portion of onions (70-80 grams) to them, cook, stirring, for about one and a half minutes.
3. Now put a portion of meat in a skillet, stir, add 150 grams of potatoes and fry until a moderate crust forms. During this time, turn the ingredients a couple of times. Season with salt and pepper, heat for another 2 minutes and transfer to a brazier. The final stage, lasting 15-20 minutes, is performed in an oven preheated to 200 ° C.
4. Pepper the finished dish a little, sprinkle with fresh dill and serve immediately.