LAMB MOMOS

Real Living (Australia) - - EAT -

Makes 30

Prep time 15 mins Cook­ing time 15 mins

Equip­ment Sharp knife; chop­ping board; large bowl; large fry­ing pan; pa­per towel

500g lamb mince 1 small red onion, finely chopped 2 tsp finely grated ginger

½ bunch co­rian­der, roots and leaves finely chopped, plus ex­tra to serve 2 cloves gar­lic, crushed ½ tsp ground co­rian­der ¼ tsp turmeric ¼ tsp ground cumin 1 long green chilli, finely chopped

275g packet (30) round won­ton wrap­pers

Vegetable oil for fry­ing

Spicy tomato chut­ney, to serve

l1 Com­bine lamb mince, onion, ginger, co­rian­der, gar­lic, spices and chilli in large bowl. Cover fill­ing mix­ture and re­frig­er­ate for 30 mins.

l2 Place 5 wrap­pers at a time on clean flat sur­face. Spoon one heaped tea­spoon of mix­ture into the cen­tre of each wrap­per. Bring up edges and pleat (so won­ton sits up­right). Seal firmly so they don’t open dur­ing fry­ing.

l3 Heat enough oil to deep fry to 170°C in fry­ing pan. Fry momos in batches (how­ever many fit in your fry­ing pan) for 5 mins un­til crunchy, golden and cooked through. Drain on pa­per towel and re­peat with re­main­ing momos.

l4 Serve fried momos im­me­di­ately, sprin­kled with fresh sprigs of co­rian­der leaves and with some spicy tomato chut­ney on the side. R

Spice it up Cora­bel Lantern Mix tiles, $303.40 a sq m, Academy Tiles. FAST FOOD Orig­i­nat­ing in Ti­bet, momos are one of the most pop­u­lar fast foods in Nepal. They can be ei­ther steamed (the most pop­u­lar) or fried (which we’ve made here) and are usu­ally served with a tomato-based dip­ping sauce or chut­ney.

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