• 750 gm mutton cut ino medium pieces
  • 1 cup plain yogurt
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp soy sauce
  • Salt to taste
  • 1 tbsp ginger paste
  • 1tbsp garlic paste
  • 3 large onions coarsely chopped
  • 4 tbsp oil
  • 4 inch piece of cinnamon stick
  • 1 star anise
  • 5 whole cloves
  • 3 bay leaves
  • 4 tomatoes chopped
  • 3 large potatoes quartered

Tibetan cuisine reflects local climates and customs. Few crops grow at the high altitudes that characterize Tibet, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. The most important crop is barley. Flour milled from roasted barley, called tsampa, is the staple food of Tibet. Balep is Tibetan bread eaten for breakfast and lunch. Thukpa is mainly consumed for dinner. It consists of noodles of various shapes, vegetables, and meat in broth. Tibetan cuisine is traditionally served with bamboo chopsticks, in contrast to other Himalayan cuisines, which are eaten by hand. Small soup bowls are also used, and rich Tibetans are fed from bowls of gold and silver.

Meat dishes are likely to be yak, goat, or mutton, often dried or cooked in a spicy stew with potatoes. Mustard seed is cultivated in Tibet and therefore features heavily in its cuisine. Yak yoghurt, butter, and cheese are frequently eaten, and well-prepared yoghurt is considered something of a prestige item. As well as consumed in Tibet, varieties of Tibetan dishes are consumed in Ladakh, Sikkim, Arunachal Pradesh and by the Tibetan diaspora in India, and various regions of northern Nepal, such as Mustang.

I a bowl mix the mutton pieces with yogurt, red chilli powder, coriander powder, cumin powder, soy sauce, ginger paste, garlic paste & salt. Keep marinated overnight.

In a heavy bottom frying pan heat oil and add the cinnamon stick, star anise, cloves and bay leaves. After a minute add the chopped onions and fry till onions are golden brown. Now add the marinated mutton along with the marinade and fry for 5 minutes on high heat. Now add the chopped tomatoes. Add 2 cups water. Cover and cook till the meat becomes tender. Stir occassionally and add 1 cup water if required.

Meanwhile in a sauce pan boil the potatoes in water till the potatoes are cooked. Add the potatoes to the curry for the final 5 minutes.

Serve hot with rice.