A couple of weeks ago I wrote about how we enjoyed stewed yak on our visit to a Tibetan house in Shangri-La. The meal was cooked in a traditional pot which you can see in the eighth photo in that post, and there are some more pots shown in the third photo. The idea is that you put hot coals from the fire in the centre bit, and then boil up food in the outside circular bit of the pot.
It’s a variation on a potjiekos, but is more efficient.
The meal was so good that I decided to buy an equivalent pot from one of the Chinese supermarkets on Lieth Walk.
The pot I bought is electric, as a coal fired one would be too messy. It cooks food very efficiently, and once cooked, you can place the thing on the table for everyone to share.
Now, all I need to do is source some yak meat.