Method
- Soak the dried beef in cold water for 60 minutes to soften. Drain. Cut into 3cm pieces.
- Heat oil in a heavy pot. Add the soaked beef strips; cook 6 minutes.
- Add diced onions; cook 6 minutes.
- Add garlic, ginger and dried chilies; stir 90 seconds.
- Add cumin, salt and water. Cover and simmer 60 minutes — the beef should be very tender.
- Garnish with cilantro. Serve with red rice.
Common questions
Can Shakam Paa be made ahead?
Shakam Paa is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is Shakam Paa spicy?
Shakam Paa as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Shakam Paa vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Shakam Paa to make at home?
Shakam Paa sits at intermediate difficulty — total time about 150 minutes. The ingredients are not unusual but the timing requires attention.
Can Shakam Paa be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Shakam paa is the Bhutanese dried-meat dish — preserved meat is a Bhutanese highland tradition. Yak meat or beef is dried in the cold mountain air for weeks. The dish reflects Bhutanese mountain pastoralism.
