Thursday 18 June 2009

Oman: camel on a stick

The camel meat in Lulu looked superb as the butcher took our kilo of lean red meat to be minced for koftas. Together with onion, parsley, cumin, coriander, thyme, Cayenne pepper and egg the mixture was left to rest in the fridge for a few hours until our guests arrived. At the appropriate hour, I wrapped the meat onto skewers for a short blast on the barbeque to accompany rice with pine nuts and sultanas, and a small tomato salad. In case this was not enough for everyone, Mrs M rounded off the evening with a good old fashioned trifle.

So that’s covered mutton, goat and camel. What next?


Andrew said...

there must be plenty of snakes to have a crack at.

Al said...

I wonder what turtle tastes like?