Tibetan Spiced Lamb Stew

Ingredients

While the original Chinese Tian bu la is a spicy and numbing dish, the Tibetan adaptation focuses on rich and aromatic flavors. The Tibetan Spiced Lamb Stew incorporates traditional Tibetan spices such as cumin, cardamom, and cloves, which give the dish a distinct Himalayan twist. Additionally, the use of lamb instead of beef adds a unique flavor profile to the stew, making it a true representation of Tibetan cuisine. We alse have the original recipe for Tian bu la, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the lamb pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground cumin, ground cardamom, ground cloves, and turmeric powder. Cook for a minute to toast the spices and release their flavors.
5. 5.
   Add the diced tomatoes and lamb or vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the lamb is tender.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Tibetan Spiced Lamb Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or Tibetan bread.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier stew. Trim any excess fat before cooking to reduce the overall fat content of the dish.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a chopped chili pepper to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• To enhance the flavors, marinate the lamb in the spice mixture for a few hours or overnight before cooking.

Serving advice

Serve the Tibetan Spiced Lamb Stew in deep bowls, accompanied by steamed rice or Tibetan bread. The stew pairs well with a side of pickled vegetables or a fresh green salad.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in traditional Tibetan bowls or rustic earthenware for an authentic presentation.