Shakam Paa | FoodieAtlas

Ingredients

1 lb dried beef (shakam), sliced thinly
1 large daikon radish, peeled and sliced
2-3 dried red chilies, chopped (adjust to taste)
1 large onion, finely chopped
4 cloves garlic, minced
1-inch piece of ginger, minced
2 tablespoons vegetable oil
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
2 cups water or beef broth
Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Beef

If the dried beef is very tough, soak it in water for a few hours or overnight to soften it. Drain and slice thinly.

Cook the Aromatics

In a large pot or skillet, heat the vegetable oil over medium heat.

Add the finely chopped onion, minced garlic, and minced ginger. Saut√© until the onion is soft and translucent.

Add the Beef

Add the sliced dried beef to the pot and cook until the beef is browned on all sides.

Add the Spices

Stir in the ground turmeric, ground black pepper, and salt. Mix well to coat the beef evenly with the spices.

Add the Radish and Chilies

Add the sliced daikon radish and chopped dried red chilies to the pot. Cook for about 5 minutes, stirring occasionally.

Simmer

Pour in the water or beef broth and bring the mixture to a boil.

Reduce the heat to low and let the stew simmer for about 30-40 minutes, or until the beef is tender and the radish is cooked through. Stir occasionally.

Serve

Transfer the Shakam Paa to a serving dish.

Garnish with freshly chopped cilantro.