Fragrant Basmati Stuffed Camel

Fragrant Basmati Stuffed Camel

If, like me, you’re lucky enough to have a flock of free-range camels living on your balcony, feel free to double the volume of ingredients and pop one in the deep freeze for when unexpected guests drop by.


  • 1 whole camel, medium size
  • 1 whole lamb, large size
  • 20 whole chicken, medium size
  • 60 eggs
  • 12 kg rice
  • 2 kg pine nuts
  • 2 kg almonds
  • 1 kg pistachio nut
  • 110 gallons water
  • 5 lbs black pepper
  • salt



  • Skin, trim and clean camel (once you get over the hump), lamb and chicken.
  • Boil until tender.
  • Cook rice until fluffy.
  • Fry nuts until brown and mix with rice. Hard boil eggs and peel.
  • Stuff cooked chickens with hard boiled eggs and rice.
  • Stuff the cooked lamb with stuffed chickens. Add more rice.
  • Stuff the camel with the stuffed lamb and add rest of rice.
  • Broil over large charcoal pit until brown.
  • Spread any remaining rice on large tray and place camel on top of rice.
  • Decorate with boiled eggs and nuts.
  • Serves a friendly crowd of 80-100.


Delicious when paired with any full-bodied cheeky Barossa Shiraz, preferably with hues of berry and chocolate, and hints of gunpowder.

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