MAKING WHOLE CAMEL KHADI GOSHT in 35 Hours

Making a whole camel dish like **Khadi Gosht** is a grand culinary endeavor, often prepared for large gatherings or special celebrations in Middle Eastern, South Asian, and Gulf countries. It requires expertise, a dedicated team, and special equipment to cook the entire camel over 35 hours. Here’s an authentic outline for preparing **Whole Camel Khadi Gosht**:

---

### **Ingredients**

#### For the Camel:
- **Whole camel**: 1 (small to medium-sized, cleaned and prepared)
- **Salt**: To taste (about 1 kg for an entire camel)
- **Garlic paste**: 500 g
- **Ginger paste**: 500 g
- **Yogurt**: 5 kg
- **Turmeric powder**: 500 g
- **Red chili powder**: 1 kg
- **Cumin powder**: 250 g
- **Garam masala**: 250 g
- **Lemon juice**: 1 liter
- **Ghee (clarified butter)**: 2-3 liters
- **Onions (finely sliced)**: 5 kg
- **Green chilies (slit)**: 1 kg
- **Fresh coriander**: 2 kg (chopped)
- **Fresh mint leaves**: 1 kg
- **Saffron strands**: 1-2 g (soaked in warm milk)

#### Optional Fillings (Stuffing inside the camel):
- **Whole lamb or goat**: 1 (marinated and cooked separately)
- **Rice pilaf (kabsa or biryani-style)**: 5-10 kg (cooked with spices)
- **Boiled eggs**: 2-3 dozen
- **Vegetables (potatoes, carrots, etc.)**: 5 kg (semi-cooked)

---

### **Equipment Needed**
- **Large outdoor cooking pit (tandoor-style)** or a massive roasting oven.
- **Metal skewers and grilling grates**.
- **Heat-resistant foil or banana leaves**.
- **Wood or charcoal** for the fire.

---

### **Step-by-Step Instructions**

#### Step 1: Preparing the Camel
1. Thoroughly clean the camel, removing any excess fat and ensuring the meat is properly dressed.
2. Marinate the entire camel with a mixture of yogurt, garlic paste, ginger paste, turmeric powder, red chili powder, cumin powder, garam masala, salt, lemon juice, and half the ghee. Let it marinate for 8-12 hours in a cool place.

#### Step 2: Preparing the Stuffing (Optional)
1. Cook the whole lamb or goat separately, marinating it with similar spices and slow-cooking it until tender.
2. Cook rice pilaf (kabsa or biryani) with aromatic spices like cinnamon, cardamom, and cloves.
3. Mix boiled eggs and semi-cooked vegetables into the rice pilaf.

#### Step 3: Stuffing the Camel
1. Carefully stuff the camel with the prepared lamb, rice, and vegetables.
2. Secure the camel’s opening with heavy-duty kitchen twine or skewers.

#### Step 4: Preparing the Cooking Pit
1. Dig a large pit and line it with fire-resistant bricks or stones.
2. Preheat the pit with wood or charcoal for several hours until it reaches a consistent high temperature.

#### Step 5: Cooking the Camel
1. Wrap the camel in layers of heat-resistant foil or banana leaves to retain moisture and prevent direct charring.
2. Place the wrapped camel on a sturdy metal grate or skewer it for rotisserie-style cooking.
3. Lower it into the pit or roast it in the massive oven.

#### Step 6: Slow-Cooking Process
1. Cover the pit with a heavy metal lid and seal the edges with mud or dough to trap heat.
2. Let the camel cook for 30-35 hours over low, consistent heat. Check the fire periodically to maintain even cooking.
3. After 30 hours, carefully open the pit and check the meat for tenderness.

#### Step 7: Garnishing and Serving
1. Once cooked, baste the camel with saffron-infused milk and remaining ghee for added aroma and flavor.
2. Garnish with fresh coriander, mint leaves, and green chilies.
3. Serve hot with naan, paratha, or additional rice pilaf on the side.

---

### **Tips**
- Ensure the pit is deep and wide enough to fit the camel securely.
- Use experienced hands to monitor and manage the cooking process.
- This dish is meant for large groups, typically feeding 150-200 people.

---

This recipe is a culinary masterpiece, combining the art of slow cooking with rich spices to create a tender, flavorful dish worthy of celebrations!