Prep 20 m
Cook 48h : 45m


    For the camel meat

    250gm camel hump, or other cut

    2.5l water

    2 tbsp whole spices (cardamom, cloves, cinnamon, bay leaf)

    2 tsp crushed garlic

    2 tsp crushed ginger

    1 green chilli, chopped

    ½ medium onion, diced

    For the nihari

    2 tsp ghee

    3 tsp whole spices (cinnamon, clove, green cardamom, bay leaf)

    2 tbsp ginger garlic paste

    80gm brown onion paste

    2 tsp ground yellow chilli

    1 tsp ground red chilli

    4 tsp ground turmeric

    4 tsp ground coriander

    50gm yoghurt

    100ml braising stock

    1 tsp ground garam masala

    Micro herbs and mint, to garnish

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Ingredient Substitution Guide


1. Place the meat, water, spices, garlic and ginger in a large pan. Put the lid on and then cover with foil to seal and cook on very low heat for 48 hours.

2. To make the nihari, heat the ghee in a pan, add the whole spices and ginger garlic paste and cook for 5 minutes.

3. Add the brown onion paste, chillies, turmeric and coriander. Cook until the oil separates.

4. Whisk the yoghurt until smooth then add to the pan with the stock. Simmer for 20 minutes. Adjust the seasoning with salt and finish with garam masala.

5. To serve, place the braised camel meat on a plate and top with the sauce. Garnish with mint and micro herbs. Serve with roti or rice.

6. Tip Home cooks unable to find camel meat can use boneless leg of lamb instead.

Recipe courtesy: Chef Himanshu Saini, Tresind