Dried Camel Meat with Camel Hump Fat

🐪 Rehydrated dried camel meat simmered with a small amount of rendered hump fat and a simple grain.

Ingredients

• 🐪 400 g dried camel meat from a reliable supplier
• 🐪 120 g fresh camel hump, diced small; do not substitute unknown fat
• 🌾 350 g rice or cracked millet, depending on the product
• 🧅 2 onions, chopped
• 🧄 4 garlic cloves, crushed, and 1 tsp grated ginger
• 🍅 2 crushed tomatoes, optional but useful for a light sauce
• 🌿 1 tsp cumin, black pepper and ground coriander
• 💧 1.3 l hot water, plus a little more for the grain if needed
• 🧂 Salt only after desalting and tasting; optional lemon and herbs

Preparation

Inspect the packaging and dried meat; follow the supplier’s storage directions. Rinse briefly, then soak for 30 minutes in the refrigerator in cold water if salty or very hard.

Drain and cut the meat into 3 to 4 cm strips. Put it in a saucepan with 800 ml fresh water, bring to a gentle simmer and cook covered for 60 to 75 minutes.

Meanwhile put the diced hump in a small cold saucepan. Heat very gently for 20 to 30 minutes, stirring, until some fat renders; remove pieces that remain firm.

Use only 1 to 2 tablespoons of rendered fat in a pot. Add onions and cook for 6 minutes, then stir in garlic, ginger, cumin, coriander and pepper.

Add tomatoes if using and cook for 8 minutes. Add tender meat and 400 ml strained cooking liquid; simmer for 20 minutes and taste before salting.

Rinse the rice or prepare millet according to its package. Add it to the pot only if the grain and liquid are suitable for cooking together; otherwise cook separately with unsalted water.

Cover and cook gently until the grain is tender, about 18 to 22 minutes for rice; cracked millet may take a different time. Add hot water in small amounts if the base dries.

Rest for 10 minutes, then serve with a measured amount of sauce. Remove excess fat, offer lemon and herbs, and refrigerate leftovers promptly.