Lamb Momos-Tibetan Recipe

Lamb Momos-Tibetan Recipe


* Dough 2 c All-purpose flour 3/4 c Hot water Momos Filling

* 8 oz Lean ground lamb
* 1/2 Onion, finely chopped
* 1 c Chopped raw kale
* 1/2 c Cilantro, chopped
* 3 Cloves garlic, chopped
* 1 tb Chopped fresh ginger
* 1 1/2 ts Curry powder
* 1 tb Sherry, vermouth or brandy
* 2 ts Flour
* 2 ts Soy sauce
* 1/2 ts Cayenne pepper or 1/2 ts Hot chili paste Khote Filling

* 2 tb Butter
* 1 Chopped onion
* 3 Cloves garlic, chopped
* 3 Jalapeno Peppers, Sliced
* 1 ts Cumin 1
* 1/2 ts Curry powder
* 1/2 ts Dry ground ginger
* 1/2 ts Tumeric
* 1 1/2 c Raw broccoli, chopped
* 1/2 Red bell pepper, chopped
* 1 1/2 c Mashed Baking Potatoes
* 1/4 c Chopped cilantro
* 2 tb Yogurt
* Juice of 1/2 lime
* Salt and Cayenne to taste
* 1 Bunch Kale to line steamer Directions
Dough: 1. Pour hot water over flour; mix with fork. When cool enough to handle, finish mixing with your hands until dough holds together. Wrap in plastic and refrigerate until chilled through.
2. Work one piece of dough at a time; pinch off a walnut-sized chunk, shape into a ball, knead several times, then roll flat on a floured board.
3. Place dough circle in the palm of your hand; in the middle of the dough, place about 1 tbsp filling. Bring up edges and seal at top with little gathers. Leave a tiny hole at top for steam to escape during cooking.
4. Line steamer or bottom of skillet with kale leaves. Top with a layer of dumplings and steam over boiling water 15 to 20 minutes. If using a skillet use just enough water to cushion the Momos; replenish water as needed. Serve immediately, pairing Momos with soy sauce, ginger, and vinegar. May also be served with Achar.
Momos Filling: Combine all ingredients.
Khote Filling: 1. Melt butter in skillet. Add onion and garlic and cook over low heat until onion is limp. Add chiles and spices and cook a minute or two longer.
2. Add broccoli and red bell pepper. Cook until they are crisp-tender; then add mashed potatoes, cilantro, yogurt, lime, and salt and cayenne to taste.


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