Tibetan Beef and Potato Stew
INGREDIENTS
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SERVES 4
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In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet.
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3 lbs. yukon gold potatoes
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1 lb. peeled carrots
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Kosher salt, to taste
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3 tbsp. peanut oil
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1 tbsp. minced garlic
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1 tbsp. coarsely ground celery seed
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3 scallions, cut into 1" pieces
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1 lb. beef chuck, cut into 11?2" pieces
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Freshly ground black pepper, to taste
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4 tbsp. unsalted butter
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2 tsp. peeled, finely chopped fresh ginger
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1⁄2 tbsp. ground coriander
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1⁄2 tbsp. ground cumin
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