Camel curry,Camel Korma,camel Salan,Camel Meat gravy,

Recipe and method
1- 2 kg Camel meat with 300 gms hump fat
2- 3 tspn desi ghee
3- onions 3 pcs chopped
4- ginger 1 tspn for initial frying ,it is pasted,and 1tspn for end garnishing, it is sliced
5- garlic 1 tspn pasted.
6- salt 1tspn
7- black salt 1/2tspn
8- cumin 1tspn
9- garam masala 1tspn whole for frying and 1tspn ground for garnishing
10- netmug powder 1/2 tspn
11- Black pepper 1/2 tspn
12- turmeric 1tspn
13- chilli pepper 1/2 tspn
14- corridor seed ground 1 tspn
15-chat masala1/2 tspn
16-peprika 1/2 tspn
17- long pepper ground 1/2 tspn
18- chilli flakes 1/2 tspn
19- Green chilli 3 for frying and 3 for garnishing
20- curd 1 cup
21- tomatoes 4 pcs
Method:
Best cook in Handi( clay pot)
Fry onions, dry and wet spice in desi ghee to light brown,then add tomatoes, fry it for further 5 minutes, add meat and fry it for 20 minutes, add curd,and fry it further 10 minutes, then add water almost 1.5 litres, close the lid and cook on slow to medium heat for 1.5 hours till the meat get tender, garnishing with freshly ground garam masala,ginger slice, green chilli slice, and enjoy with nan or roti🥰