Shapta or Shap-tra is a very popular and common dish in every Tibetan household. It is basically stir fried meat with some vegetables and chillis,ginger and garlic. It was earlier mostly made of yak meat or beef due to it’s easy availability , but today it is made of mutton and pork as well. Each household may have their own version of this dish but I am following a very basic recipe which I learn’t from a very good Tibetan friend of mine. It is quick, easy and absolutely soul satisfying. This dish goes very well with Tingmos or thick rotis called Phaale, which are made with baking soda added to flour or it even makes a great snack to go with your evening drinks 🙂 .
- 750 gms Pork, either whole or precut with skin and fat
- 2 medium Green Capsicum
- 1 Large Carrot
- 2 Medium Onions
- 2 medium Tomatoes
- 8-9 cloves of Garlic
- Big Thumb size Ginger
- 5-6 Green Chillis ( or more if you like )
- 1 Tbs Dark Soy Sauce
- 2 Tbs Oil
- Salt to taste
- Clean and wash the meat . Boil it with a little salt in a pressure cooker till almost cooked. Strain and keep aside. If using whole m,eat then slice the meat into medium pieces. You can store the stock for making soups.
- Cut the garlic and ginger into slivers and slice the green chillis and keep aside.
- Quarter the onions and tomatoes, slice the carrot and cut the capsicum into big chunks.
- Heat oil in a deep wok. Add the onions and fry a bit. Then add the ginger and garlic slivers. Fry till aromatic.
- Add the carrot and fry this for 5-6 minutes. Then add the tomatoes and capsicum, fry for another 5 minutes or so, at this point add some salt also to season the vegetables.
- Now add the meat, green chillis and soy sauce. Give it a good mix and fry for a few minutes.
- Check seasoning, remove and serve hot with Tingmos or Phaale.