👨‍🍳 Instructions

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes.

   💡 Tip: Using a heavy-bottomed pot will help distribute heat evenly.
2. 2

   Add the minced garlic and grated ginger, and sauté for another minute until fragrant.

   💡 Tip: Be careful not to burn the garlic.
3. 3

   Add the cubed yak meat to the pot and brown it on all sides. This will take about 8-10 minutes.

   💡 Tip: Browning the meat adds depth of flavor to the stew.
4. 4

   Stir in the turmeric powder, coriander powder, and cumin powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.

   💡 Tip: Toasting the spices enhances their aroma and flavor.
5. 5

   Add the sliced mushrooms, slit green chilies, and water or yak broth. Bring the mixture to a boil.

   💡 Tip: If using yak broth, it will add an extra layer of authentic flavor.
6. 6

   Reduce the heat to low, cover the pot, and simmer for at least 1 hour and 15 minutes, or until the yak meat is tender.

   💡 Tip: Simmering slowly allows the tough yak meat to become tender and flavorful.
7. 7

   Season the stew with salt to taste. If the stew is too thin, you can remove the lid and simmer for an additional 10-15 minutes to reduce the liquid.

   💡 Tip: Taste and adjust seasoning as needed before serving.
8. 8

   Garnish with fresh chopped cilantro and serve hot with Bhutanese red rice.

   💡 Tip: Red rice is a traditional accompaniment that complements the richness of the stew.