Stew Camel Milk (karta Shubat)

Stew Camel Milk (Karta Shubat) is a traditional Kazakh dish that is rich in flavor and nutrition. This hearty stew is perfect for cold winter days and is a great way to experience the unique taste of camel milk.

Stew Camel Milk (karta Shubat)

Ingredients

  • 1 kg camel meat, cubed
  • 1 liter camel milk
  • 2 onions, chopped
  • 3 carrots, sliced
  • 4 potatoes, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 4 cups water

Instructions

  1. Heat vegetable oil in a large pot over medium heat.
  2. Add the onions and garlic, and cook until softened.
  3. Add the camel meat and brown on all sides.
  4. Pour in the camel milk and water, then bring to a boil.
  5. Reduce heat to low, cover, and simmer for 1.5 hours.
  6. Add the carrots, potatoes, salt, and pepper, then continue to simmer for another 30 minutes.
  7. Adjust seasoning to taste and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Cutting board Knife Stirring spoon

Tools

Stovetop

Serving suggestions

Serve the Stew Camel Milk with a side of traditional Kazakh flatbread or rice.

Tips & tricks

For a richer flavor, you can also add some traditional Kazakh spices such as cumin and coriander to the stew.

Cost

$25