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Camel Massaman

Method

  • To make the Massaman curry paste, soak the large dried chilli in hot water to soften. Then cool, drain well and finely slice, before frying in a little hot oil for about 10 secs. Remove and drain well on kitchen paper towels.
  • At the same time, soak the small dried chillies in another bowl of hot water until soft. Drain well and also finely slice.
  • Toast the cumin seeds with 1 star anise, the cardamom, cloves, cinnamon stick and peppercorns for 1-2 mins in a dry non stick heavy-bottomed pan until fragrant. DON’T BURN!
  • Then add the lemongrass, galangal, small chillies, 2 tspn finely chopped shallots and the garlic. Stir well and briefly cook, before transferring the mixture with the salt to a mortar and grind to form a paste.
  • Heat 3 tbsp oil in a large heavy-bottomed pan and briefly cook the remaining star anise, continually stirring.
  • Then add the curry paste and stir for 1 min until fragrant.
  • Add the camel meat and gently sauté for another minute.
  • Then add the red onion, potato, stock, tamarind juice, sugar and fish sauce. Stir well and briefly cook, before adding the coconut milk, little by little, continually stirring.
  • Stir in the peanuts and briefly cook.
  • Serve the Massaman with fried shallots sprinkled on top and steamed rice on the side.
  • nb. Well trimmed lamb backstraps could be used instead of the camel.
  • Jimmy Shu, Hanuman at Crowne Plaza, Alice Springs

Ingredients

  • 1 large dried red chilli, core & seeds removed
  • vegetable oil
  • 5 small dried chillies
  • ¼ tspn cumin seeds
  • 5 star anise
  • 3 cardamom pods
  • 2 whole cloves
  • 1 cinnamon stick, halved
  • ¼ tspn whole black peppercorns
  • 2 tspn finely chopped lemongrass
  • 1 tspn finely chopped fresh galangal (or ginger)
  • 2 tspn finely chopped shallots
  • 2 tspn finely chopped garlic
  • ¼ tspn sea salt
  • 200 gm camel fillet, sliced against the grain
  • ½ cup chopped red onion
  • ½ cup cubed potato, blanched & drained well
  • 1 cup chicken or vegetable stock
  • 3 tbsp tamarind juice
  • 1 tbsp shaved palm (or soft brown) sugar
  • 1 tbsp Asian fish sauce
  • 1 cup coconut milk
  • ¼ cup unsalted peanuts, blanched or roasted
  • ¼ cup finely sliced, fried shallots

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm