In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet.
- 3 lb. yukon gold potatoes
- 1 lb. peeled carrots
- Kosher salt, to taste
- 3 tbsp. peanut oil
- 1 tbsp. minced garlic
- 1 tbsp. coarsely ground celery seed
- 3 scallions, cut into 1" pieces
- 1 lb. beef chuck, cut into 1½" pieces
- Freshly ground black pepper, to taste
- 4 tbsp. unsalted butter
- 2 tsp. peeled, finely chopped fresh ginger
- 1⁄2 tbsp. ground coriander
- 1⁄2 tbsp. ground cumin
lace potatoes and carrots in a large pot with 5 cups cold water; season with salt. Bring to a boil, reduce heat to medium, and simmer, covered, until potatoes are cooked, 35–40 minutes. Strain, reserving cooking liquid; let ingredients cool. Once cool, remove skins from potatoes; cut into 1½" chunks. Cut carrots into 1" lengths. Set aside.
Return the pot to medium-high heat; add oil. When hot, add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in celery seeds and scallions. Carefully pour in ½ cup water and cook until scallions are crisp-tender, about 1 minute. Add beef, season with salt and pepper, reduce heat to medium, and cook, stirring occasionally, for 5 minutes. Add the reserved cooking liquid, potatoes, and carrots along with the butter, ginger, coriander, and cumin. Bring to a boil, reduce to medium-low, and simmer, partially covered, stirring occasionally, until beef is tender and sauce has thickened, 30–35 minutes. Season with salt and pepper and serve, if you like, with steamed white rice.