Beef Momos are probably Tibet’s most famous dish, these are handmade by all the family and eaten on special occasions. Variations with lamb are also popular. Other popular Tibetan meat dishes include a range of curries and noodle stews.
Yield: 12 – 18 pcs
Mix flour and the water; knead and form into a ball. Let rise covered with a wet towel or plastic wrap for 30 min. Bring a large pot of water to the boil. Cut dough into 12 – 18 pieces and roll into small flat circles. Mash together all filling ingredients. Place a spoonful of filling on each dough circle, folding over and crimping to seal. Place momos in a steamer and steam on high for 30 min.
Serve with a mild tomato salsa, “Tsal”, made from chopped tomatoes, cilantro, green onions and garlic, and/or Sriracha sauce and/or soy sauce.
Recipe from Jigme Topgyal, a Tibetan. In his native Tibet, these would be made with a flour ground from roasted barley called “Tsampa”. The [alternate] filling usually is made with ground chicken mashed with onions, daikon, fresh ginger, garlic and cilantro. [A] Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, ginger and garlic.
Yield: 12 servings
Serves: 2 Preparation and Cooking time: 30 minutes
1. Cook the cavatelli in 4 quarts of boiling water until al dente, about 8 minutes. Drain in a colander, rinse with cold water until cool, and drain again.
2. Heat oil in a wok or large saucepan, preferably nonstick. Add the onions, garlic, and ginger and cook over medium heat until nicely browned, about 5 minutes. Stir in the lamb, if using, and tomatoes and cook until the lamb loses its rawness, about 2 minutes.
3. Stir in the stock, tamari or soy sauce, and paprika and bring to a boil. Reduce the heat and simmer the stew until richly flavored and the lamb is tender, 5 to 10 minutes. Stir in the cavatelli and simmer for 2 minutes. Stir in the spinach leaves and cook until wilted, about 1 minute. Correct the seasoning, adding tamari or paprika to taste.
294 Calories per serving; 12 G Protein; 5 G Fat; 1 G Saturated Fat; 53 G Carbohydrate; 818 MG Sodium; 0 MG Cholesterol.
Serves: 2 Preparation and Cooking time: 25 minutes
Knead the plain flour into a dough using only cold water. Cover and leave for a while. Meanwhile, peel the mouli, cut it in half and slice thinly. Wash fresh spinach leaves and chop into large chunks. If frozen spinach is used defrost thoroughly. The amount used depends on presonal taste. Chop the onion, garlic and ginger. Cut the meat into strips and slice thinly.
Fry the onion, garlic and ginger in a deep sauce pan. Add the meat and soya sauce. Stir well. Add two pints of cold water and the sliced mouli. While the water is boiling, take the dough and roll it thinly into a large chapati-like shape. Cut the dough into long strips 2 inches wide. Take the strips and tear them into small pieces. Throw the pieces straight into the boiling water. Cook for 5 minutes. Lastly, add the spinach and season to taste. Simmer for a few minutes. Serve hot.
Arrange on a steamer coated with vegetable oil spray and steam, covered l0-15 minutes. Serve with a dipping sauce. I like soy sauce mixed with a little rice vinegar and sugar or chilli paste.
Serves: 4 or 5
1.Add the hot water, chopped onion, oil, salt and spices to the mince and mix them well. 2.Roll out the dough as thin as possible (on a well floured surface) and cut them into 4 inch rounds. 3.Put 2 teaspoons of the meat mixture on the round and flatten it down a little. 4.Put another round on top and pinch the edges together tightly. 5.Deep fry the sha-balé in moderately hot oil (only cook a few at a time). 6.Drain thoroughly on kitchen roll. 7.Sha-balé can also be shallow fried on a low gas (but remember to fry the mince and onions first). 8.Serve the sha-balé hot with chilli sauce.
(Kongpo-style Browned Beef)
Heat the pan over high heat and add the oil. Fry the onion until brown with the paprika, garlic, ginger and emmo. Add the beef and stir-fry until cooked through. Add the tomato and the cheese, and cook until the cheese melts. Add the water and stir in the chilies, cooking for a few minutes more. Serve with bread or rice.
Adapted from “Lhasa Moon Tibetan Cookbook.”
Yield: 4 servings
At the end, drop in the lettuce and coriander and serve good and hot.
Meanwhile, in a separate saucepan, boil potatoes until just cooked (10 to 15 minutes). Stir into the curry for the final 5 minutes of cooking to even out and combine the flavours. Remove the cloves, bay leaves, star anise and cinnamon. Makes 4 servings. If you wish you can accompany this with a pita or some rice as a side dish.
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