Deciding on My Tibetan Curry Dish
This Week's Film: Seven Years in Tibet
Cuisine: Tibetan Curry
Earlier this week, I made a Tibetan Potato Curry with good success. But since it is more of a side dish, I also want to use the same curry paste to make a meat and vegetable stew. I’m thinking that yak would be the most authentic choice for a main ingredient, but given the scarcity of such an exotic meat in my local shopping venue, I will most likely have to substitute a good cut of beef instead.
My Tibetan curry recipe will be posted at the end of the week, along with my film review of Seven Years in Tibet.