Shapta (tibetan Yak Meatball Curry)

Shapta is a traditional Tibetan dish made with yak meatballs in a flavorful curry sauce. This hearty and aromatic dish is perfect for a comforting meal on a cold day.

Shapta (tibetan Yak Meatball Curry)

Ingredients

  • 1 lb yak meat, ground
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 tomatoes, chopped
  • 1 bell pepper, sliced
  • 2 tbsp vegetable oil
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • Salt to taste
  • 2 cups beef or vegetable broth
  • Fresh cilantro for garnish

Instructions

  1. In a bowl, mix the ground yak meat with half of the chopped onions, half of the minced garlic, grated ginger, cumin powder, coriander powder, turmeric, chili powder, and salt. Form the mixture into meatballs.
  2. Heat the vegetable oil in a large pot over medium heat. Add the meatballs and brown them on all sides. Remove the meatballs from the pot and set aside.
  3. In the same pot, add the remaining onions and garlic. Sauté until they are soft and translucent.
  4. Add the chopped tomatoes and bell pepper to the pot. Cook until the vegetables are soft.
  5. Return the meatballs to the pot and pour in the beef or vegetable broth. Bring the mixture to a simmer and cook for 30-40 minutes, or until the meatballs are cooked through and the sauce has thickened.
  6. Garnish with fresh cilantro and serve hot with steamed rice or Tibetan bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Bowl Cutting board Knife Grater Measuring spoons

Tools

Stovetop

Serving suggestions

Shapta is best served with steamed rice or Tibetan bread.

Tips & tricks

For a spicier kick, add more chili powder to the curry sauce. Adjust the seasoning according to your taste preferences.

Cost

$25