Serves : 5
While tshoem translates literally as "curry," in Bhutan the name refers not to spiciness but to a hearty stew served with rice.
- 1 large garlic clove [about 1/6 ounce, 5g], peeled
- Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube
- 1 stick unsalted butter [4 ounces, 110g]
- 1 pound boneless beef chuck [450g], cut into 1 -inch [2.5cm] cubes
- 1/2 cup water [120ml]
- 1 teaspoon salt
- 2 medium fresh green chili peppers [about 1 ounce total, 30g], seeded and cut into julienne strips
- 11/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g] (see NOTE)
- stemmed Freshly ground black pepper
Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the garlic and ginger through the feed tube with the motor running and chop finely, about 10 seconds.
Melt the butter in a large saucepan. Add the beef, onion, water, and salt and simmer over low heat until just tender, about 1 hour and 50 minutes. Add the garlic, ginger, and remaining ingredients and cook until the mushrooms are tender, about 10 minutes.