Nepali Yak Curry with Buckwheat Dumplings
A hearty and warming dish from the Himalayan regions of Nepal, featuring tender yak meat simmered in a rich, spiced gravy, served alongside fluffy buckwheat dumplings (sidra). This dish is a staple in high-altitude communities, providing sustenance and comfort.
🧂 Ingredients
- 500 g Yak meat, cubed
- 3 tbsp Ghee or vegetable oil
- 2 medium Onions, finely chopped
- 1 tbsp Garlic, minced
- 1 tbsp Ginger, grated
- 200 g Tomatoes, pureed
- 1 tsp Turmeric powder
- 1.5 tsp Cumin powder
- 2 tsp Coriander powder
- 1 tsp Garam masala
- 0.5 tsp Red chili powder (optional)
- 500 ml Water or yak broth
- to taste Salt
- 2 tbsp Fresh cilantro, chopped, for garnish
- 150 g Buckwheat flour
- as needed Warm water
- 0.5 tsp Salt
👨🍳 Instructions
- 1
For the curry: Heat ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
💡 Tip: Ensuring the onions are well browned develops a deeper flavor base for the curry. - 2
Add minced garlic and grated ginger. Cook for another minute until fragrant.
💡 Tip: Cook garlic and ginger briefly to avoid burning. - 3
Stir in the pureed tomatoes, turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder (if using). Cook for 5-7 minutes, stirring frequently, until the oil starts to separate from the masala.
💡 Tip: Cooking the masala well is crucial for releasing its full flavor and aroma. - 4
Add the cubed yak meat to the pot. Brown the meat on all sides, about 5-7 minutes.
💡 Tip: Browning the meat seals in the juices and adds flavor. - 5
Pour in the water or yak broth and season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the yak meat is tender.
💡 Tip: Simmering for a long time ensures the tough yak meat becomes tender. - 6
For the dumplings (sidra): While the curry simmers, combine buckwheat flour and salt in a bowl. Gradually add warm water, mixing until a firm dough forms. Knead for a few minutes until smooth.
💡 Tip: The dough should be firm but pliable, not sticky. - 7
Roll the dough into small, bite-sized balls or flatten them slightly.
💡 Tip: Small, uniform dumplings cook more evenly. - 8
Add the buckwheat dumplings to the simmering curry during the last 15-20 minutes of cooking. Ensure they are submerged in the liquid.
💡 Tip: The dumplings will absorb the flavors of the curry as they cook. - 9
Once the dumplings are cooked through and the yak meat is tender, check the seasoning and adjust salt if needed. Garnish with fresh cilantro before serving.
💡 Tip: Serve hot, with the dumplings and curry together.
💡 Pro Tips
- ✓Yak meat can be tough, so a long, slow simmer is essential for tenderness. If yak meat is unavailable, beef or lamb can be substituted, though the flavor will differ.
- ✓Adjust the spice level according to your preference.
- ✓For a richer curry, you can add a tablespoon of tomato paste along with the pureed tomatoes.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of chopped spinach or kale to the curry during the last 10 minutes of cooking.
- Incorporate a bay leaf or a few cardamom pods into the curry for added aroma.
- Serve with a side of plain rice or roti if buckwheat dumplings are not preferred.