Lean, flavourful and easy to get wrong. How to cook camel, water buffalo and kangaroo so they stay tender, with the right cut for every dish.
Camel, water buffalo and kangaroo share one thing: they are much leaner than beef and lamb. Lean meat cooks faster and dries out sooner, so the rules are simple — cook it either very quickly or very slowly, and never in between.
Camel: lean, slightly sweet and traditional
Camel is a staple in Middle Eastern, Somali and North African kitchens. Bone-in camel curry pieces suit kabsa, mandi and stews — simmer gently for two to three hours. Diced camel works well for suqaar, cut small and stir-fried with onion and spices.
Traditionally, camel hump — which is mostly fat — is diced and cooked with the lean meat to add richness. Camel steaks should be seared quickly and served medium-rare.
Water buffalo: beef's leaner cousin
Buffalo tastes similar to beef but cleaner and slightly sweeter. Use buffalo mince anywhere you would use beef mince. Buffalo striploin needs a hot grill and a short cook; buffalo curry cut and osso buco reward slow braising.
Kangaroo: the leanest red meat
Kangaroo has very little fat, so overcooking is the main risk. Sear a kangaroo fillet for two to three minutes a side, rest it well and slice thinly. For slow cooking, diced kangaroo and kangaroo tail become tender after long, gentle braising.
Three rules for lean meat
- Oil the meat, not the pan, and get the pan very hot for steaks.
- Rest steaks for at least five minutes before slicing.
- For stews, keep the lid on and the heat low — a bare simmer, never a rolling boil.
Explore our camel, water buffalo and kangaroo ranges — all certified halal by Halal Control Australia.