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.
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
- Heat vegetable oil in a large pot over medium heat.
- Add the onions and garlic, and cook until softened.
- Add the camel meat and brown on all sides.
- Pour in the camel milk and water, then bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours.
- Add the carrots, potatoes, salt, and pepper, then continue to simmer for another 30 minutes.
- 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