👨‍🍳 Instructions

1. 1

   Prepare the dumplings: In a bowl, combine buckwheat flour with water to form a stiff dough. Roll into small, bite-sized balls. Set aside.

   💡 Tip: Ensure the dough is not too sticky. If it is, add a little more flour.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.

   💡 Tip: Using a heavy-bottomed pot will help distribute heat evenly.
3. 3

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

   💡 Tip: Be careful not to burn the garlic and ginger.
4. 4

   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.
5. 5

   Stir in the chopped tomatoes, turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder (if using). Cook for 2-3 minutes until the tomatoes start to break down.

   💡 Tip: Toasting the spices briefly enhances their aroma.
6. 6

   Add the diced carrots and potatoes to the pot. Season with salt.

   💡 Tip: Adding root vegetables later in the cooking process prevents them from becoming too mushy.
7. 7

   Pour in the water or broth, ensuring the meat and vegetables are mostly submerged. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the yak meat is tender.

   💡 Tip: Low and slow simmering is key to tenderizing tougher cuts of meat like yak.
8. 8

   Add the prepared buckwheat dumplings to the simmering stew. Cook for another 15-20 minutes, or until the dumplings are cooked through and float to the surface.

   💡 Tip: Dumplings will absorb some of the liquid, so ensure there's enough broth.
9. 9

   Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving hot.

   💡 Tip: This stew is best served immediately.