Name: Labu Shaku (Tibetan Lamb Stew)
Yield: Serves 4–6
Cuisine: Tibetan
Ingredients: 1½ teaspoon crushed Sichuan peppercorns (yerma); 200 g (7 oz) potatoes, washed but not peeled, diced; Chopped spring onions (scallions) or coriander (cilantro), to garnish; 2 teaspoons salt; 1 tablespoon cooking oil; 1½ teaspoon ground coriander; 1 dried red chilli; 1 kg (2 lb 4 oz) bone-in lamb – ribs or flank are best, but leg is fine too; 2 tomatoes, diced; 1 red onion, thinly sliced; 3 garlic cloves, thinly sliced; 200 g (7 oz) mooli (daikon), washed but not peeled, diced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

This dish spells autumn for Yeshi. At the end of the summer season, when he had spent months away from the village tending the animals, his homecoming celebration would feature this flavoursome stew, made with meat from the family flock. No part of the sheep would be wasted: sheep’s intestine, stuffed with fat, blood and flour, then lightly boiled, is considered a delicacy in Tibet (

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Ingredients

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