Lamb Momos (version 2) Recipe - Makes 24

Lamb Momos (version 2) Recipe

35 calories each


175g (6 oz) minced (ground) lamb
1 small onion, peeled and coarsely chopped
1 clove of garlic, peeled and halved
1cm cube fresh ginger root, peeled and coarsely chopped
2 teaspoons (10ml) garam masala
1/8 teaspoon (0.5 ml) chilli powder
1/4 teaspoon (1ml) salt
1/4 cup (62ml) fresh coriander (cilantro) leaves, washed and coarsely chopped
115g (4 oz) plain (standard) flour
60ml (2 fl oz) cold water
1 tablespoon (15ml) cooking oil


Put the lamb, onion, garlic, ginger, garam masala, chilli powder, salt and coriander (cilantro) into a food processor and blend until well mixed
Remove the lamb mixture from the food processor, put onto a clean surface and split into 24 equal pieces, shape each piece into a ball, put the balls into a medium mixing bowl, cover with kitchen film and put into the fridge to chill for 60 minutes
Sieve the flour into a medium bowl
Add the water (or as much as is needed) a little at a time and mix to make a smooth dough (add more cold water if needed)
Knead the dough for 5 minutes and set aside to rest for 15 minutes
Split the dough into 24 equal pieces and roll each piece into a round dough ball
Lightly scatter flour onto a clean surface, take each dough ball, gently press down on the top of the balls and roll the dough balls into rounds of about 9cm (3.5 inches), using more flour as needed to stop the dough from sticking
Put a ball of lamb mixture into the middle of a dough round, gently wet the edges of the dough with water, fold the dough upwards and around the lamb mixture to make a pouch and gently tamp the dough together over the top so that the lamb mixture is totally contained in the dough pouch
Put some non-stick paper onto a baking tray, put the momo pouches onto the baking tray and put the tray into the fridge to chill for an hour
Lightly brush the momos with cooking oil
Steam the momos for 15-30 minutes (make sure that the momos are hot in the middle, cooking for a bit longer if they are not hot) - the wide range of steam time is because steamers cook at different rates and you may want your momos cooked for longer than somebody else (cooking the momos is a bit of trial and error until you settle on a size of momo and cooking time that works for you)
Serve hot with a spicy sauce

Recipe submitted on 16 August 2017

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