Camel in Mint & Yogurt Marinade

1. Cube the camel meat, roughly into 2 inch sized pieces. Transfer to a deep plate or bowl.
2. Season the camel with salt and pepper, add the crushed garlic, half of the mint leaves, the natural yogurt, 1 teaspoon of ground cumin and 1 teaspoon ground caraway (or 2 teaspoons of the homemade blend). Mix very well, coating all the meat pieces.
3. Cover the marinade with cling film, or transfer into a freezer bag. Leave in the fridge for a couple of hours, or until the next day.
4. Heat up the fat in an iron casserole, on high heat. When fairly hot, carefully add all the camel meat with the yogurt marinade. Toss the meat around from time to time to cook evenly. Cook for 5 to 7 minutes, until the outside is browned and the meat is cooked through.
5. Serve garnished with the remaining mint leaves.

Homemade spice blend

1. (Optional) For freshly roasted and ground cumin and caraway seed blend, add one tablespoon of caraway seeds and one tablespoon of cumin seeds to a dry pan and lightly toast them on medium heat, stirring slowly. Let them cool down completely and grind. This camel meat marinade recipes uses 2 teaspoons of this blend.