"Tibetan" beef curry with steamed pak choi

So, film night again at Kitchen Fairies HQ.  The chosen film was Seven Years in Tibet, so I looked into Tibetan cuisine.

Apparently the diet is quite calorific, to cope with the climatic conditions, and there is quite a lot of meat included.  There is an absence of yak around these parts, so I made a stew with shin of beef instead.  Also, I was surprised to learn that a lot of root vegetables are used.

Less surprising, possibly, is that there is a real combination of spices used, both from Chinese and Indian influences.  Anyway, this is what I invented, and it was tasty.

coconut oil

onion

garlic

ginger

cumin

shin of beef, cubed

chilli

soy sauce

oyster sauce

rice wine

rice wine vinegar

celeriac

butternut squash

carrots

chicken stock

tomatoes

new potatoes

pak choi

1.  Sautee chopped onion in coconut oil.  Add garlic, ginger and cumin seeds.

2.  Add cubed beef and brown off.

3.  Add soya sauce, oyster sauce, rice, wine, rice wine vinegar and chilli flakes.

4.  Add a little water and simmer for a while.

5.  Prep celeriac, carrots and butternut squash - cut into fairly even sized pieces and add to the meat mixture.

6.  Simmer again, after adding chicken stock and a few chopped tomatoes, for about 2 hours.

7.  Boil new potatoes in a separate pan.  When they are nearly done, strain and add to the stew, simmer for another 20 minutes.

8.  Chop pak choi - steam the soft leaves, and add the white stalk to the stew.

9.  Serve, scoff ... it was very tasty, the beef just melting!

I'm not sure how authentic it was, but it was a decent invention.