👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, add the yak meat and water. Bring to a boil, then reduce heat, cover, and simmer for at least 1.5 hours, or until the meat is tender.

   💡 プロのコツ: Skim off any impurities that rise to the surface during the initial boiling.
2. 2

   While the meat simmers, sauté the chopped onions in a separate pan with a little oil until softened and lightly browned.

3. 3

   Add the minced garlic and grated ginger to the sautéed onions and cook for another minute until fragrant.

4. 4

   Stir in the chopped tomatoes, turmeric powder, cumin powder, and coriander powder. Cook for 5-7 minutes until the tomatoes break down and form a paste.

5. 5

   Add the onion-tomato mixture to the pot with the yak meat and broth. Add salt and black pepper to taste. If using, add the slit green chilies.

   💡 プロのコツ: Adjust seasoning as needed.
6. 6

   Continue to simmer the soup, covered, for another 30 minutes to allow the flavors to meld.

7. 7

   Remove the green chilies before serving. Ladle the hot shorba into bowls and garnish with fresh chopped cilantro.

   💡 プロのコツ: Serve with a side of rice or flatbread.