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

INGREDIENTS: 

• 2 kg yak belly, beef belly, or beef short rib, cut into 5 cm pieces
• 1 tsp Sichuan peppercorns
• ½ tsp chilli powder
• 3 whole dried chillies
• 5 black cardamom pods, or 2 tsp coriander seed
• 2 star anise
• 3 thick slices ginger
• 3 garlic cloves
• 1 tbsp dried black cardamom leaves, or dried coriander leaves (optional)
• 1 tsp salt
• 75gms yak butter, or cultured cow’s milk butter
• 1 daikon radish, peeled and cut into thick batons
• 2 handfuls fresh mint

METHOD:

1. Place all the ingredients except the radish and mint into a heavy-based saucepan and add enough water to cover.
2. 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.
3. Taste the stew and adjust the seasoning if needed, then remove from the heat.
4. Scatter with the mint leaves and serve immediately.