Beyond the Great Wall (NPR link), by Jeffrey Alford and Naomi Duguid, features recipes from the non-Han territories of China. These recipes can be previewed here. I'm not sure why the Tsampa Stew in the book is so red. I'm guessing it's because I used pressed instead of whole grain barley. I might add tomato to the leftovers just to see how I like it.

Bone Broth:

2 lbs ox tails or shanks, sliced into 6 pieces by the butcher
1 whole dried anise
1" ginger, peeled and sliced into 1/4" pieces
1/2 tsp salt

In a large pot of cold water, bring all the ingredients up to a boil. Skim of the scum. Turn down the heat and simmer with the lid cracked for 1 - 1 1/2 hours till the beef is tender and is easily pierced with a fork. Keep skimming during the cooking period. If  possible, refrigerate and skim off excess oil.

Tsampa:

2 cups whole grain barley. I used pressed grain because that's what I have. Barley flour that is similarly roasted as below, can also be used for recipe's that use tsampa as a thickener. For tsampa porridge, home roasted whole grains have a softer, less grainy texture.

Roast grains in a dry pan over medium high heat. Stir continuously for around 10-15 minutes to prevent scorching and make sure that all the barley is evenly toasted. The grains will crackle and turn golden then darker colored and release a toasty smell. If the grain yields easily to a bite, it is done. Take the pan off the heat and continue stirring for several minutes until the pan is cool enough not to burn the barley.

Grind the toasted grain in a coffee, spice grinder, or flour mill to get an even, fine consistency. Let cool completely and store in a sealed container either in the fridge or in a cool cupboard.

Tibetan Barley Stew:

1 onion
1/2 lb of sirloin steak cut into strips 1 1/2 in long and 1/4 in wide
6 cups bone broth, beef or chicken stock
1/2 asian radish, daikon, peeled and shredded
2 cups spinach, chopped, baby spinach, or other greens like bok choy
2 tsp salt, to taste
2 tbsp butter*

In a small amount of oil or butter in a hot pan or wok, saute onion and sirloin till browned but not cooked through. Set aside. Deglaze pan with 3 cups of stock and bring to a boil. Add tsampa and stir till smooth. Add remaining 3 cups of stock and bring to a boil. Add radish and lower heat, simmering for 10 minutes or until tender. If necessary add 1 or more cups of water, and return to boil. Add onions and meats to simmer for several minutes, adjusting salt and water level. Then add vegetables and continue simmering till they are almost ready. Just before serving, swirl in butter.