Alka's Recipe Folder - Tibetan Tastes

Tibetan cuisine mixes tastes from India and China but has its own distinctive taste and flavour. Some restaurants to try out are: The Everest on Queen, Little Tibet in Yorkville, and Oriental Wok in Belleville. When in
Montreal visit the Chez Gatse.

And don't forget to try the Buttered Tea (traditionally made with Yak butter) and Momos (Dumplings).

• Lamb Curry (Luksha Shamdeh)
• Cheese Soup (Churu)
• String Bean with Potatoes (Tema)

If you would like to know more about Oriental recipes that mix well with traditional south asian dishes, please contact me at alkadidi@mybindi.com

"I love you Alka!"

Tibetan Tastes Recipes by Alka Didi

Lamb Curry (Luksha Shamdeh)

Ingredients:
1 cup plain yoghurt
1 tsp paprika
1 tsp curry powder
1 tbsp soy sauce
1 tsp each of ginger/garlic
1 lb bonelss leg of lamb cubed
3 large onions coarsely chopped
1 tbsp oil
4 inch pce of cinnamon stick
1 star anise
5 whole cloves
3 bay leaves
4 tomatoes
3 large potatoes quartered

Directions: In large bowl, combine yogurt, paprika, curry powder, soy, garlic and ginger. Add lamb, mixing to coat, marinate several hours (overnight if you want). In a large saucepan, over medium high heat, sauté onions in oil several minutes until translucent. Add cinnamon, star anise, cloves and bayleaves. Cook several minutes until onions brown. Add lamb and marinade; bring to
boil over high heat, then add tomatoes.

Lower heat to medium. Cook, uncovered, 20 minutes. Reduce heat to low. Simmer, covered 40 minutes.

Meanwhile, in a separate saucepan, boil potatoes until just cooked (10 to 15 minutes). Stir into the curry for the final 5 minutes of cooking to even out and combine the flavours. Remove the cloves, bay leaves, star anise and cinnamon. Makes 4 servings. If you wish you can accompany this with a pita or some rice as a side dish.



Cheese soup (Churu)

This exotic mixture combines hot chili with pungent blue cheese, using a spice called emma that is similar to Szechuan pepper. Chop Beef by hand or in a food processor.

Ingredients
1/2 onion chopped
1/4 tsp each of paprika,ground Szechuan or black pepper
1/4 tsp each of minced garlic and ginger
1/4 lb beef (such as top sirloin) minced
1 jalapeno chili, seeded, finely chopped
1/4 tsp vegetable oil
2 tbsp blue cheese
1 tomato, diced
5 cups water
1/4 cup cornstarch mixed with 1/4 cup water

Directions
In large saucepan over medium-high heat, fry onion in oil until brown. Stir in paprika, pepper, garlic, and ginger. Add beef, stirring constantly. When almost cooked, add chili.

Reduce to low, add cheese stirring until melted. Add tomato and water. Stir in cornstarch mixture. Bring to a boil while stirring. Cook until mixture thickens slightly. Makes 4 servings.



String Beans with Potatoes (Tema)

Make sure when you are preparing the potatoes, cut them into strips about the same size as the beans.

Ingredients
1 tbsp oil
1/2 onion chopped
2 garlic cloves minced
1/2 tsp paprika
1 inch pieces fresh gingerroot, peeled and finely chopped
2 large potatoes, peeled and finely chopped
1 jalapeno chili, seeded and coarsely chopped
1/2 tomato, chopped
1 lb green beans, cut diagonally in 1 1/2 inch strips
1/4 cup water
1 tsp soy sauce
1/2 small red pepper, thinly sliced
Salt to taste

Directions
Wash and dry Bean sprouts thoroughly. Put on the rice wine vinegar and sesame oil. You can add more if you want it more zingy. The rice wine and sesame oil add a smokey taste to the bean sprouts. Cover and refridgerate until you're ready to serve. Before you serve add more rice wine and sesame oil. A little salt but only before serving if you need it.

In large skillet, or wok heat oil over high heat. Add onion, garlic, paprika, and ginger. Saute 5 minutes or until onion is soft. Add potatoes, chili and tomato. Stir fry about 5 minutes until tomato is dry. Add string beans and water. Simmer, covered, over a medium high heat 12 to 15 minutes or until beans and potatoes are just tender. Stir in soy sauce, red pepper and salt. Makes 4 servings.