Pakistani spicy camel

The complexity of this dish is apparent. Most of the list is spices that you probably won't even have to buy. Camel meat is prepared in a lazy way; active hassle requires no more than 15 minutes.

Ingredients

• 1 kilogram of boneless camel brisket;
• 1 head of garlic;
• 1 teaspoon ground ginger
• 2 teaspoons ground paprika
• 2 teaspoons of turmeric
• 2 teaspoons of saffron
• 50 grams of flour;
• 1 fresh ginger root, 5-7 centimeters long;
• ½ teaspoon ground cayenne pepper;
• 1 green bell pepper;
• 1 cup quality rice
• 100 milliliters of vegetable oil;
• 2-3 onions;
• salt to taste.

Directions

1. Cut the camel meat into 4x4 centimeters cubes. Peel the ginger root and cut into thin strips. Cut the garlic cloves lengthwise - into several pieces each. Chop the onion in half rings.
2. Heat vegetable oil in a thick-walled brazier, add hot pepper, heat at a minimum temperature for 10-15 minutes. Add the temperature, roll the meat in flour, fry in hot oil for 4-5 minutes - until a light crust appears. Place the meat in a separate bowl.
3. Fry the onion in a brazier until golden brown, return the meat to the onion, add rice. Season with salt, paprika, ground ginger and saffron. Pour in 1.5 liters of hot water or broth, cover and leave to cook on low heat for 25-30 minutes.
4. In the last step, add the garlic, bell pepper strips and fresh ginger. Leave to cook for another 5 minutes.
5. Serve the camel meat with your favorite side dishes and fresh, crispy bread.