In Central Tibet, shamdrey, meaning “meat and rice,” is a popular food, especially for special celebrations, like Tibetan New Year. It is eaten basically the same inside Tibet and in the Tibetan communities outside Tibet, with both rice and potatoes. This version is beef, though yak and mutton are also commonly used. In fact, inside Tibet, it is normally cooked with mutton rib meat, with the bones included. Many people add crystal noodles – ping – to their shamdrey. In exile, shamdrey is a staple in Tibetan homes.
If you would like to explore and share the wonderfully comforting, unusual flavors of traditional Tibetan food, please see our Tibetan Home Cooking eBook and video series for detailed written recipes and step-by-step videos showing you exactly how to cook the favorite dishes that you will find in most Tibetan homes, including shamdrey. This series focuses exclusively on authentic recipes that are commonly cooked in Tibetan homes, and includes the most beloved dishes that have been passed down in Tibetan families for hundreds of years.
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By Lobsang Wangdu and Yolanda O’Bannon