Yak Butter Tea Stew
Yak butter tea stew is a traditional Tibetan dish reflecting the rich gastronomic heritage of mountain cultures. The strong and savory flavor of yak meat is softened by the unique aromas of butter tea, making the dish both comforting and exotic. This dish is perfect for cold winter days when you need a warm and nutritious meal. It is an iconic element of Tibetan cuisine, which is not only delicious, but also provides a culturally fascinating experience at the table.
Ingredients for this recipe
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Preparation Steps
1
Trim the yak meat and cut it into large cubes. Season generously with salt and pepper.
2
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the yak meat until golden brown on all sides. Remove from the pot and set aside.
3
Finely chop the onion, garlic, and ginger. Add them to the pot and sauté over medium heat until fragrant.
4
Add the diced potatoes and carrots to the pot. Sauté for 3-4 minutes, until they begin to soften slightly.
5
Return the seared yak meat to the pot. Pour in the butter tea and soy sauce. Bring to a simmer, then reduce the heat to low, cover, and cook for 1 to 1.5 hours, or until the yak meat is very tender and the vegetables are cooked through.
6
Taste and adjust the seasoning as needed. Garnish with fresh cilantro before serving.
7
Serve hot with fresh bread or rice.
