Hilibka Geel — Print Recipe — The Culinary Codex

Tender chunks of camel meat slow-braised with tomatoes, potatoes, and aromatic spices until falling apart. This iconic dish celebrates the camel's central role in Djiboutian pastoral life.

Ingredients

1kg camel meat, cut into large chunks
2 large onions, diced
4 cloves garlic, minced
3 tomatoes, chopped
3 potatoes, cubed
2 carrots, sliced
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cardamom
1 green chili, whole
3 tbsp vegetable oil
1.5 litres water
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

1 Heat oil in a large heavy pot. Sear camel meat chunks in batches for five minutes per batch until browned on all sides. Set aside.
2 Saute diced onions in the same pot for six minutes until golden. Add garlic, cumin, turmeric, coriander, and cardamom, stirring for one minute until fragrant.
3 Add chopped tomatoes and cook for five minutes until they break down. Return the seared meat to the pot along with the whole green chili.
4 Pour in the water and bring to a boil. Reduce heat to a gentle simmer, cover, and cook for ninety minutes until the camel meat begins to soften.
5 Add potatoes and carrots. Continue simmering for thirty minutes until vegetables are tender and the stew has thickened naturally.
6 Season with salt and pepper. Serve in deep bowls garnished with cilantro, alongside bariis or laxoox.

Did You Know?

Camel meat is leaner than beef and has been a primary protein source for Djiboutian nomads for thousands of years, with the animals also providing milk and transport.