Yak Shorba
A hearty and warming yak meat soup, traditionally prepared in the Himalayan regions of Nepal. It's known for its rich flavor and nourishing properties, often enjoyed during colder months.
🧂 Ingredients
- 500 g Yak meat(bone-in, cut into chunks)
- 2 liters Water
- 2 medium Onions(chopped)
- 5 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(chopped)
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
- 1-2 Green chilies(slit, optional for heat)
👨🍳 Instructions
- 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.
💡 Tip: Skim off any impurities that rise to the surface during the initial boiling. - 2
While the meat simmers, sauté the chopped onions in a separate pan with a little oil until softened and lightly browned.
- 3
Add the minced garlic and grated ginger to the sautéed onions and cook for another minute until fragrant.
- 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
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.
💡 Tip: Adjust seasoning as needed. - 6
Continue to simmer the soup, covered, for another 30 minutes to allow the flavors to meld.
- 7
Remove the green chilies before serving. Ladle the hot shorba into bowls and garnish with fresh chopped cilantro.
💡 Tip: Serve with a side of rice or flatbread.
💡 Pro Tips
- ✓Yak meat can be tough, so a long simmering time is crucial for tenderness.
- ✓If yak meat is unavailable, beef or lamb can be used as a substitute, though the flavor will differ.
- ✓For a spicier soup, add more chilies or a pinch of red chili powder.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add root vegetables like potatoes or carrots during the last hour of simmering.
- A splash of lemon juice can add brightness to the finished soup.