Shakam Datshi
A spicy and savory Bhutanese chili cheese stew made with dried beef, chilies, and cheese. It's a hearty and flavorful dish often served with red rice.
🧂 Ingredients
- 250 g Dried Beef (Shakam)(sliced thinly)
- 3 cups Water
- 4-6 large Green Chilies(chopped, adjust to spice preference)
- 1 medium Onion(sliced)
- 2 medium Tomatoes(chopped)
- 150 g Bhutanese Cheese (Datshi)(crumbled or grated, can substitute with farmer's cheese or paneer)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- to taste Salt
- 1 tbsp Oil
👨🍳 Instructions
- 1
Soak the dried beef in water for at least 30 minutes to rehydrate, then drain and slice thinly.
💡 Tip: Soaking helps to tenderize the dried beef. - 2
Heat oil in a pot over medium heat. Add sliced dried beef and sauté for 5-7 minutes until lightly browned.
- 3
Add chopped green chilies, sliced onion, minced garlic, and grated ginger. Sauté for another 3-5 minutes until onions are softened.
- 4
Add chopped tomatoes and cook until they break down, about 5 minutes.
- 5
Pour in 3 cups of water, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the beef is tender.
- 6
Stir in the crumbled cheese until it melts and the stew thickens. Season with salt to taste.
💡 Tip: Stir continuously to ensure the cheese melts evenly and doesn't clump. - 7
Simmer for another 5 minutes until the stew reaches desired consistency.
💡 Pro Tips
- ✓Adjust the number of chilies to control the spice level.
- ✓If you can't find Bhutanese cheese, a mix of feta and cream cheese can approximate the texture and tang.
- ✓Serve hot with Bhutanese red rice for an authentic experience.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of spinach or other greens in the last 10 minutes of simmering.
- For a milder flavor, use fewer chilies and remove the seeds.