The Courier-Mail


- By Punam Howard, Tibetan Kitchen, Toowong

This is a Tibetan and Sherpa stew, featuring lamb and vegetables with small dumplings.

1 tbsp vegetable oil 1 onion, finely chopped 2 cloves garlic, crushed 3cm piece ginger, chopped finely 1 tsp turmeric 250g lamb leg, diced into 2cm cubes 1 large potato, cut into roughly 3cm cubes ½ large capsicum, cut into 3cm pieces 2 cups vegetable stock 1 cup plain flour Pinch of salt Coriander, to serve Spring onion, to serve 1 long red chilli, thinly sliced, to serve (optional)


1. Make a dough by combining flour, salt and enough warm water to just bring it together. Roll dough into small balls, set aside.

2. Heat the oil in a large frying pan. Then fry onion, garlic, ginger and turmeric until mixture is golden brown. 3. Add lamb and fry until meat is coated and browned. 4. Pour in stock and 2 cups of water and let it boil, then add potato, capsicum, and dough balls.

5. When the dough comes to the surface and potato is cooked, turn off the heat.

6. Season with salt and pepper, then serve in a bowl with fresh coriander, spring onion and chilli, if using.

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