Camel meat kabsa with camel meat shaped on the bone and camel liver

Serves: 6–8 people

Ingredients

• Bone-in veal : 1.5–2 kg

• Camel liver : 400g (slices/cubes)

• Basmati rice: 3 cups (soaked)

• Onions: 2 (chopped), Garlic: 5 cloves

• Tomatoes: 2 grated, Tomato paste: 2 tbsp

• Kabsa spices + dried lime + cardamom + bay leaf + cinnamon

• Ghee/Oil: 4 tbsp, salt and pepper

Preparation method

(1) Sauté the onions in ghee until they soften, then add the garlic.

(2) Add the camel meat and stir it until its color changes.

(3) Add the tomatoes + paste + Kabsa spices + whole spices.

(4) Cover with hot water and let it cook until tender (usually 70–100 minutes).

(5) In a pan: Sauté the camel liver quickly over high heat with salt and pepper (5–6 minutes) and set aside.

(6) Add the rice to the pot, adjust the water and salt, and reduce the heat until it is cooked (20 minutes).

(7) Before serving: Place the camel liver on top of the Kabsa for only 3–5 minutes.

Chef Meat & More Notes

• The camel meat has a strong and sweet taste with lime and cardamom.

• Excellent presentation with arugula salad + daqoos.

Recipe by Chef Meat & More

Chef Meat and More