Labu Shaku

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 (