Sha Tsöma

In Tibet this dish would usually be made with yak meat, which is a bit leaner than beef. Tibetans like some bite to their meat – hence the widespread custom of chewing cured yak meat as a snack outside of mealtimes. The cooking time below reflects this. If you’d like the meat to be more fall-apart tender, by all means cook it for longer.

One reason that Tibetan people like their meat to be more robust is so that it can stand up to a good dunking in some chilli dip. Bear this in mind