Lamb momo recipe
- Cuisine: Nepalese
- Makes 25
Ingredients200g (1⅓ cups) plain flour, plus extra, to dust
2 tbsp ghee (clarified butter)*
Sliced red chillies and spring onions, and tomato achar*, to serve
225g minced lamb
½ onion, finely chopped
2 garlic cloves, crushed
1 red bird’s-eye chilli, finely chopped
2 tbsp coriander leaves, finely chopped
1cm-piece ginger, finely grated
½ tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground black pepper
5 Szechuan peppercorns*, crushed
PreparationTo make momo wrappers, combine flour and ¼ tsp salt in a large bowl. Make a well in the centre, add ghee and 125ml hot water and mix until mixture forms a dough. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth. Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes to rest.
Meanwhile, to make the lamb filling, combine all ingredients in a bowl. Cover with plastic wrap and refrigerate until needed.
Roll out dough on a lightly floured surface until 2mm thick. Using an 8cm round cutter, cut the dough into 25 rounds. Place a teaspoonful of lamb filling in the centre of each round and brush edges with a little water. Bring up the edge from three points of each round and press the edges together to form a pyramid-shaped dumpling. Repeat with the remaining rounds of dough.
Line a large steamer basket with a cartouche and set over a large saucepan of simmering water. Steam momo, in batches of 5, for 8 minutes or until tender and cooked through. Scatter with chillies and spring onions, and serve immediately with tomato achar.
* Ghee is from supermarkets. You can substitute 40g butter, at room temperature, for the ghee.
* Tomato achar, available from Indian and Asian food shops, is a spicy tomato pickle.
* Szechuan peppercorns, known as timur in Nepal, are available from selected greengrocers and delis, and Asian food shops.
DRINK Monteith’s Summer Ale ($16, sixpack)
As seen in Feast magazine, Issue 7, pg98.
Photography by Anson Smart.
If you enjoyed this Lamb momo recipe then browse more Nepalese recipes, noodle and dumpling recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 10 Nepalese Restaurants.
|2.||Namaste Nepalese Restaurant||Parkside|
|3.||Kathmandu Cottage||West Melbourne|
|4.||Gorkha Palace||North Strathfield|
|5.||Himalayan Delights||Everton Park|
|6.||Kantipur Restaurant||Caulfield North|
|7.||Marpha Indian Cuisine||Mentone|
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Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have tend to cling together more than long grain. Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.
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