Monday, March 10, 2008

Shamday (Tibetan Curry)

Serves: 2 Preparation


  • 1 small Onion
  • 3 cloves of Garlic
  • 1 small piece of Ginger
  • 1 teaspoon of Salt
  • 1 Tomato
  • 2 large Potatoes
  • 1 teaspoon of Ground Tumeric
  • 1 small packet of Bean Thread Noodles
  • Lamb or Beef
  • 1 handful of Seaweed
  • Sesame Oil

Soak the bean thread noodles and the seaweed in cold water and leave for 10 minutes. Peel the potatoes and cut into cubes. Dice the meat into cubes. Vegetarians can substitute tofu (bean curd) for meat. Finely chop the onion, garlic and ginger. Directions Fry the onion, garlic and ginger in a deep sauce pan. Add the tumeric, salt and sesame oil. Stir well. Add the diced meat and potatoes. Stir well. Add 1 pint of cold water and cook for 20 minutes (Gas mark 4). Once the meat and potatoes are cooked take the bean thread and cut into small pieces, rinse the seaweed, add to the curry. Cook for another 5 minutes. Lastly, season to taste and add the tomato. Serve hot with boiled rice.

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