Hey there! My name is Lillie Gabler. As an expert in home renovation and repair, I know the importance of having the right tools for the job. The same goes for cooking – having the right techniques and know-how is key to creating delicious dishes.
In this guide, I‘ll share everything I‘ve learned about cooking one of the most unique and underutilized meats out there: camel. While it may seem exotic, camel can be an amazing addition to your kitchen if handled properly.
After reading this, you‘ll be able to cook camel meat like a pro and impress your family and friends with new flavors and recipes. Ready to expand your cooking skills? Let‘s get started!
Overview of Camel Meat
For those unfamiliar, camel meat comes from either the single-humped dromedary camel or double-humped Bactrian camel. Given their ability to thrive in hot, arid environments, these camels are primarily found throughout Northern Africa, the Middle East, and parts of Asia.
Here‘s a quick rundown of camel meat‘s general characteristics:
Taste
The flavor of camel meat is often compared to beef, but with a slightly sweeter, gamier taste. Some say it‘s similar to venison or other game meats. When properly prepared, camel can have a richer, more tender taste than beef.
Nutrition
Camel meat delivers an impressive nutritional punch! A 3.5 ounce serving contains:
- Protein: 24g
- Fat: 1-2g
- Calories: 105
- Iron: 3mg (17% DV)
- Zinc: 5mg (33% DV)
- B-vitamins including niacin, B6, and B12
Compared to beef, camel meat is lower in fat, cholesterol, and calories. Research also suggests it may contain more essential amino acids.
Availability
The tricky part is actually finding camel meat, as it‘s not common in most mainstream grocery stores. Specialty butcher shops and Middle Eastern/African markets are your best bets. Or order online if you can‘t find it locally.
When browsing cuts of camel, look for bright red meat with minimal marbling and fat. The optimal camel for eating is younger (under 3 years old) and grass-fed. Older, grain-fed camel will be tougher.
Now that you know the basics, let‘s get into choosing the right cuts!
Choosing Cuts of Camel
Camel meat options are similar to beef:
Camel Steak
- Cut from the hindquarters/loin
- Best for grilling, pan frying
- Look for fine graining
Camel Roast
- Can come from the leg, rump, or shoulder
- Ideal for roasting
- Choose larger uniform pieces
Camel Ground/Minced Meat
- Made by blending camel meat
- Use for burgers, meatballs, etc.
- Choose a mix with some fat
Camel Rib and Loin Chops
- Cut from the rib and loin section
- Great for grilling, pan searing
- Get 1-1.5 inch thick chops
For stews and braises, shoulder, leg, and shank cuts are your best options. You may also find camel brisket, ribs, or hump.
I suggest sticking with these common camel cuts when starting out. The tenderloin and sirloin are very lean, so look for some marbling or external fat to keep the meat from drying out.
Tenderizing Tough Cuts of Camel
Camel meat can be quite tough if improperly prepared. Here are my top 5 tricks for tenderizing it before cooking:
1. Marinating
Soaking camel cuts in an acidic marinade chemically tenderizes the meat. The acid helps break down tough connective tissue.
- Use acidic ingredients like lemon juice, vinegar, yogurt, wine
- Fruit enzymes also work: pineapple, papaya, kiwi
- Marinate for at least 2-4 hours, or up to 24 hours
2. Mechanical Tenderizing
Physically breaking down the muscle fibers makes meat more tender.
- Use a needle tenderizer, meat mallet, or meat pounder
- Don‘t overdo it or the meat will get mushy
3. Braising and Stewing
Low, moist cooking melts collagen into tender gelatin.
- Brown meat first, then braise in liquid for 1-3 hours
- Cook until meat is fork tender
4. Grinding
Ground camel blends more easily into tender burgers or sausages.
- Mix with fattier meats like lamb or bacon
- Hand-chopped camel kebabs also get tender
5. Slicing Against the Grain
Slicing across the muscle fibers shortens them so meat seems more tender.
Now that you know how to tenderize camel, let‘s get to the fun part – cooking it!
Cooking Methods for Camel
Camel can be prepared using most standard cooking techniques. Here are some of my favorites:
Braising and Stewing
For tough cuts like shoulder or shank, braising and stewing is perfect. Low, moist heat over several hours produces insanely tender meat.
- Brown the meat first to seal in juices
- Add liquid like broth, wine, or tomatoes
- Braise/stew for 1-3 hours until fork tender
Grilling and Broiling
Quick cooking over high, direct heat keeps tender cuts like steaks and chops nice and juicy.
- Use medium-high heat
- Grill/broil for 4-8 minutes per side
- Don‘t overcook! Cook just until done
Roasting
Roasting uses dry indirect heat to slowly tenderize without drying. Great for roast cuts from the leg, rump, or shoulder.
- Roast at 325°F until internal temp reaches 145°F
- Baste with oil and seasonings
- Allow to rest before slicing
Pan-Frying or Sautéing
Cook camel steaks, chops, stir fries, and skewers in a hot pan to quickly brown and seal in juices.
- Use high heat to sear meat
- Fry/sauté until browned and cooked through
- Slice stir fries thinly across the grain
Ground Camel
For inherently tender ground camel, use it just like beef:
- Burgers, meatballs, meatloaf
- Tacos, chili, bolognese sauce
- Mix with lamb or bacon for added moisture
Pressure Cooking
A pressure cooker dramatically reduces cooking time by using pressurized steam.
- Tough cuts become tender in 30-60 minutes
- Perfect for stews, curries, shredded/pulled camel
Now you‘re ready to cook camel like a pro! Just remember to match the cut with the right cooking method.
Flavoring Camel with Marinades, Rubs, and Spices
Adding lots of bold flavors helps balance out camel‘s strong, gamey taste. Here are some of my favorite ways to season it:
Yogurt Marinade
- Greek yogurt
- Lemon juice
- Garam masala
- Cumin
- Garlic
Jamaican Jerk Wet Rub
- Brown sugar
- Jerk seasoning
- Allspice
- Thyme
- Habanero peppers
- Lime juice
Mediterranean Marinade
- Olive oil
- Red wine vinegar
- Oregano
- Rosemary
- Garlic
- Mustard
Spicy Dry Rub
- Smoked paprika
- Chili powder
- Cumin
- Cayenne
- Black pepper
- Brown sugar
Seasonings
- Cilantro
- Parsley
- Cinnamon
- Turmeric
- Ginger
- Chili flakes
I recommend marinating camel for a minimum of 2-4 hours before cooking. For rubs, apply them just before cooking.
If you enjoy Middle Eastern flavors, rubs containing ras el hanout, baharat, or za‘atar spice mixes pair exceptionally well with camel. Don‘t be afraid to experiment with different herb and spice combos!
Master Tips for Cooking Camel Like a Pro
Follow these pro tips and tricks to take your camel cooking abilities to the next level:
Choose Younger Camel Meat
- Meat from camels under 3 years is the most tender
- Older camel meat requires more work to become tender
Marinate Overnight
- An acidic marinade tenderizes and adds flavor
- Let camel marinate in the fridge for 8-24 hours
Don‘t Overcook
- It‘s easy to go from tender to tough and chewy
- Use a meat thermometer and remove from heat at 145°F
Rest the Meat
- Allow roasts and larger cuts to rest for 10-15 minutes before slicing to retain juices
Slice Against the Grain
- Slice cooked meat thinly at a 45° angle against the grain
- This shortens the muscle fibers so meat is more tender
Combine with Fattier Meat
- Mixing camel with lamb or bacon provides moisture
- Keeps the meat from becoming too dry
Utilize Moist Heat Cooking Methods
- Braising, stewing, and pressure cooking tenderize while keeping camel succulent
Grind, Mince, or Hand Chop
- Ground and hand-chopped camel is inherently more tender
- Easier to chew than large chunks
Brown Properly
- Browning builds huge meaty flavor and seals in juices
- Make sure pan and oil are very hot before searing
See, cooking camel isn‘t so tough after all! By using the right techniques and recipes, you can make deliciously tender, flavorful camel dishes. Just remember—preparation is key.
Hopefully this guide has given you all the tools to start cooking camel meat like a true pro. Thanks for reading, and happy camel cooking!
