Staples & Mains
Sherpa Stew (Shyakpa)
श्याक्पा
Shyakpa is the one-pot stew of the Sherpa villages of the high Khumbu, built from hand-cut squares of dough, root vegetables and whatever meat is available, usually yak or mutton. Unlike the thin, spicy thukpa, it is thick, mild and filling, designed to put warmth back into people working at altitude. A pot sits on the stove through the evening and everyone eats from it as they come in.
- Prep
- 30 min
- Cook
- 70 min
- Total
- 1 h 40 min
- Serves
- 4
- Difficulty
- Medium
At the stove
Method
Knead the flour with just enough water to make a firm dough, then cover it and set it aside to rest while you start the stew.
Heat the oil in a large heavy pot and brown the meat well on all sides, working in batches so it sears rather than steams.
Add the onion, garlic and ginger and cook until softened, then stir in the turmeric, pepper and salt.
Pour in the water, bring it up to a simmer, and let the meat cook gently for 45 minutes until it is close to tender.
Meanwhile roll the dough out thin and cut it into rough squares about 3 cm across, or pinch off small pieces and flatten each between your thumb and palm the traditional way.
Add the potato, carrot and radish to the pot and simmer for 10 minutes.
Drop the dough pieces in one by one so they do not stick together, and cook for a further 8 to 10 minutes until they float and turn soft and slippery.
Stir the leafy greens through at the very end, check the seasoning, and serve in deep bowls topped with spring onion.
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