Lamb Momos (version 1) Recipe - Makes 16

Lamb Momos (version 1) Recipe

74 calories each


170g (6 oz) lamb mince (ground lamb)
1 small onion, peeled and very finely chopped
2.5cm (1 inch) fresh ginger root (cut the ginger from one of the fingers on the ginger), peeled and grated
1/4 teaspoon (1ml) salt
250g (9 oz) plain (standard) flour
1 teaspoon (5ml) baking powder
1/4 teaspoon (1ml) salt
150ml (5 fl oz) warm water


Put the lamb, onion, fresh ginger and salt into a bowl, mix well and set aside
Sieve the flour, baking powder and salt into a medium to large mixing bowl
Add half of the warm water and mix well
Keep adding enough of the remaining warm water until you have a firm dough (the dough should not be sticky – add more warm water if needed)
Knead the dough on a clean, lightly floured, surface for 2-3 minutes until smooth then put the dough into a clean bowl, cover and leave to rest for 15 minutes
Divide the dough into 16 equal size pieces (one way to do this is to roll the dough into a long length then cut it into 2 pieces then cut the 2 pieces into 4 pieces and keep doing this until you have 16 pieces of dough)
Roll each piece of dough into a ball and then flatten each piece into a round of 6cm ( 2 1/2 inches) across on a lightly floured surface
Make all 16 rounds of dough
Use a teaspoon to scoop up the lamb mixture that you made and place the mixture into the middle of a dough round
Keep scooping up the lamb mixture and putting it into the middle of all of the dough rounds until all of the lamb mixture has been used and each dough round has an equal amount of the lamb mixture
For each dough round, fold over the dough to make a semi-circle shape and crinkle the edge of the dough so that the filling is sealed in the dough
Place the uncooked momos into a steamer and steam for 15 minutes
Make sure that the momos are hot in the middle, cooking for a bit longer if they are not hot
Serve with a hot, spicy, sauce

Recipe submitted on 27 May 2017

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