Can't find yak meat? Don't panic. Even Tibetans use beef these days, as yak is more expensive. Serves 6 as part of a shared meal.
Tibetan yak stew
- Place all the ingredients except the radish and mint into a heavy-based saucepan and add enough water to cover.
- Bring to a simmer over high heat, then reduce the heat to low, cover and simmer for 2 hours. Add the daikon and simmer for another 45 minutes or until the meat and daikon are tender.
- Taste the stew and adjust the seasoning if needed, then remove from the heat.
- Scatter with the mint leaves and serve immediately.