Entree: Bhutan – Central Culinary Region – Shakam Datshi (Dried beef stewed with local cheese and chilies in a savory sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Additional 10 min

Total 38 min

Ingredients

- 12 oz (340 g) dried beef (shakam), trimmed and cut into 1/2-inch (1 cm) strips
- 8 oz (225 g) fresh farmer's cheese or mild white cheese (datshi), cubed
- 2 tbsp (30 ml) vegetable oil or yak butter
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 3–4 green chilies (or to taste), slit lengthwise
- 1 small tomato, chopped (optional)
- 1/2 cup (120 ml) water or light beef stock
- 1/2 tsp (2.5 g) turmeric
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1/4 tsp (1 g) black pepper
- 2 tbsp (8 g) chopped fresh cilantro or scallions for garnish

Instructions

1. Rinse the dried beef briefly under cold water to remove excess salt, then pat dry. If very tough, soak in warm water for 10 minutes and drain.
2. Heat the oil or yak butter in a heavy skillet over medium heat. Add the sliced onion and sauté until soft and beginning to brown, about 6–8 minutes.
3. Add the minced garlic, turmeric, and cumin; cook 30 seconds until fragrant. Add the dried beef strips and stir to combine, browning the beef lightly for 2–3 minutes.
4. Add the chopped tomato (if using) and the slit green chilies. Pour in 1/2 cup (120 ml) water or stock, reduce heat to low, cover, and simmer 8–10 minutes to soften the beef and meld flavors.
5. Uncover and add the cubed farmer's cheese. Stir gently as the cheese softens and begins to melt into a creamy sauce. If mixture is too thick, add 1–2 tbsp (15–30 ml) water.
6. Taste and adjust seasoning with salt and black pepper. Simmer uncovered 2–3 more minutes until cheese is well incorporated and the sauce is glossy.
7. Transfer to a serving dish, garnish with chopped cilantro or scallions, and serve hot with steamed rice or buckwheat/rice noodles.