Gya Thuk

Method

Heat oil in a heavy-bottomed pot and brown the meat over high heat, then remove and set aside. In the same pot, sauté onions until golden, add garlic and ginger, then return the meat with turmeric and chilli powder, stirring well. Pour in the stock, bring to a boil, then simmer for 45 minutes until meat is tender. While the broth simmers, make a dough by mixing flour, eggs, salt and a little water until you have a thick, sticky consistency. When the meat is nearly cooked, gently drop spoonfuls of the dough into the simmering broth, stirring occasionally to prevent sticking, and cook for 10-12 minutes until the dumplings float to the surface and are cooked through. Adjust seasoning with salt and serve piping hot, garnished with fresh coriander and spring onions.