Camel meat with potatoes in the oven

Having prepared the camel meat according to this recipe, you will see that the meat tastes like young beef. It turns out juicy, aromatic and, despite the absence of internal fat, literally melts in your mouth.

Ingredients

• 1.5 kilograms of the neck of boneless camel meat;
• 1.5 kilograms of potatoes;
• 2 small or garlic heads;
• 1 medium onion;
• 0.1 liters of vegetable oil;
• 3 teaspoons of non-iodized salt
• 2 teaspoons of hop-suneli seasoning;
• 1 teaspoon freshly ground black pepper

Directions

1. First, prepare the marinade in a small bowl - chop the garlic cloves or pass them through a garlic press. Add suneli hops, salt and pepper, add oil. Mix well, leave to infuse for 10-15 minutes.
2. Take a sharp knife and process the camel meat - remove the films and veins. Cut the neck in large chunks across to make 6 or 7 servings.
3. Place the meat in the marinating container, pour in most of the marinade, leave about 1 tablespoon to grease the vegetables. Stir the meat and dressing thoroughly, tighten the container with camel cling film or cover with a lid, send it to the refrigerator for 2 hours.
4. Turn on the oven to preheat to 200 ° C. Peel the potatoes and onions. Cut the potatoes in half and the onion into large wedges. Place vegetables in a baking tray, add remaining marinade, stir. Arrange the meat in the tray so that the potatoes are between the pieces. Cover the food with foil, send to bake on the medium level of the oven for 80-90 minutes.
5. When this time is over, take out the tray, remove the foil. Turn the pieces of camel upside down into the juice that has come out. Put in the oven for another 20 minutes - to brown the dish.
6. While the meat is reaching, finely chop the greens. Spread portions of camel meat with potatoes on plates, garnish with crumbs of greens. Add fresh, pickled or pickled vegetables as desired - tomatoes, cucumbers, bell peppers.