Lamb Curry

This is a family recipe for lamb curry.

Makes 3-4 servings [varies based on portion size].

What you need:

• 1 dried chili
• 1 tablespoon oil and 1 teaspoon oil, divided
• 1 and a half pounds leg of lamb, cut into 1-inch by 1/2-inch pieces
• 1 and a half teaspoon minced ginger
• 1 and a half teaspoon chopped garlic
• 1/2 teaspoon cayenne powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/4 teaspoon tumeric
• 2 tablespoons plain yogurt
• 1 teaspoon salt and additional salt to taste
• Cilantro leaves [optional]

Directions:

1. Pre-heat 1 tablespoon oil over medium heat for 30 seconds in a large pot with a lid.
2. Add the chili to the pot and a few seconds later, add the onions. Cover the pot.
3. While the onions are cooking, in a prep bowl, add the 1 teaspoon oil, ginger, garlic, cayenne powder, cumin powder, coriander powder, turmeric, yogurt and 1 teaspoon salt to the lamb. Massage it in well.
4. Stir the onions occasionally to prevent  it from burning. Continue cooking them until they have turned light brown [about 10 minutes total].
5. Once browned, add the seasoned raw meat to the pot. Cook uncovered over medium heat until the meat changes in color.
6. Cover and continue to cook for approximately 15 minutes.
7. Garnish with cilantro and add additional salt if desired.
8. Serve and enjoy! 

Plan ahead tip:

Keep ginger and garlic chopped and ready to go. You can even freeze it so that it lasts longer.

Cauliflower Stir Fry

This dish is simple to prepare and delicious! 

Makes 6-8 servings [varies based on portion size].

What you need:

• 1 and a half tablespoons vegetable oil
• 1/4 teaspoon cumin seeds
• 1/8 teaspoon fenugreek seeds
• 1 chili, whole [optional]
• 1/2 inch cinnamon stick
• 2 cloves
• 1 cardamom
• 1/8 teaspoon tumeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon chopped garlic
• 1 teaspoon minced ginger
• Approximately 1 head of cauliflower, broken into 2-inch pieces
• 1 medium tomato, chopped [optional]
• 1/2 teaspoon salt and additional to taste
• Cayenne pepper to taste
• Freshly cracked black pepper [optional]
• Handful of cilantro leaves [optional]

Directions:

1. Heat the oil over medium heat in a medium-sized pan that has a lid. 
2. Add the cumin seeds, fenugreek seeds and whole chili [warning:  may splatter].
3. When the fenugreek seeds turn brown, add the cinnamon stick, cardamom, cloves, cumin powder, coriander powder, ginger and garlic. 
4. Sauté the spices for a few seconds and add the cauliflower and salt.
5. Cover and cook until cauliflower has reached desired texture [we do it for approximately 10 minutes.] Midway through cooking, add the tomato [optional].
6. Add additional salt and black pepper if desired and cayenne pepper to taste. 
7. Cook uncovered for additional time for a slightly roasted flavor.
8. Garnish with cilantro [optional].
9. Serve and enjoy! 

Plan ahead tip:

Keep ginger and garlic chopped and ready to go. You can even freeze it so that it lasts longer.

How to make tasty Lamb Choila

Choila is a traditional Newar dish (the Newar people are an ethnic sub-group within Nepal). Learn more about the dish here. This version is made using a leg of lamb. It is a family recipe.

Makes 3-4 servings [varies based on portion size].

What you need:

• 2 cups leg of raw lamb, chopped into 1-inch x 1/2-inch pieces [for faster cooking]
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon minced ginger
• 1/8 teaspoon cumin powder
• 1 teaspoon vegetable oil
• Salt to taste
• Cayenne pepper to taste

Directions:

1. Place chopped lamb into a small pot and cook over medium heat. Do not cover.
2. Once the lamb has lightened in color [approximately five minutes], cover the pot.
3. Continue cooking until the meat juices have been absorbed [approximately 10 minutes]. 
4. Turn off the heat and place the meat in a bowl.
5. Add the garlic, ginger, cumin powder and oil to the meat. Massage in the seasonings and gently break apart the meat into smaller pieces with your fingers.
6. Add salt and cayenne pepper to taste. For reference, I added a little less than a half teaspoon salt and 1/2 teaspoon of cayenne pepper.
7. Serve and enjoy! This dish is meant to be eaten at room temperature.

Plan ahead tip:

Keep ginger and garlic chopped and ready to go. You can even freeze it so that it lasts longer.

Traditional Momos

Momos (dumplings) were always a special treat in our household. Learn more about the history of momos. Check out this family recipe below. 

What you need:

• 1 pound ground turkey, raw
• 1/2 cup white onion, chopped
• 1 teaspoon fresh garlic, diced
• 1 teaspoon fresh ginger, minced
• 1/2 cup green onion, chopped
• 1/4 cup cilantro leaves, chopped
• 1 teaspoon salt
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red pepper powder
• 3 teaspoons vegetable oil
• Gyoza/potsticker wrappers [so you do not have to make the dough by hand].

Directions:

1. Combine the ingredients. This is your filling.
2. Add water to a large pot with steamer basket. Let water boil.
3. Lay out gyoza/potsticker wrappers and add about 1-2 teaspoons of filling to the center of each wrapper as shown. There should be empty space around the circumference, which you will need to close the wrapper. 
4. Grab edges of wrapper and bring them to the center. Pinch in the middle to close and then twist. 
   
   
   [There is a whole art to this but I am sharing my quick and easy way. See this blog for some great instructions.]
5. Once you have enough to fill your steamer basket, add them and cover. Steam for approximately 15-20 minutes, until cooked.
6. Serve and enjoy! Pairs well with Tomato Mint Chutney (recipe here).

Vegetarian Momos

Momos (dumplings) were always a special treat in our household. Learn more about the history of momos. Check out this vegetarian version below, courtesy of my mother.

What you need:

• 1/2 cup mushrooms, chopped
• 1/2 cup cabbage, chopped
• 1/2 cup fresh cauliflower, chopped
• 2 cups spinach, chopped
• 1/2 cup white onion, chopped
• 1/8 cup green onion, chopped
• 1/2 teaspoon fresh ginger, minced
• 1/8 cup cilantro leaves, chopped
• 1/2 teaspoon fresh garlic, diced
• 1/2 teaspoon salt
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red pepper powder
• 1 teaspoon vegetable oil
• 1 egg
• Gyoza/potsticker wrappers [so you do not have to make the dough by hand].

Directions:

1. Process the mushrooms in a food processor.
2. Sauté the processed mushrooms until browned (this helps to dry them out).
3. Process the cabbage and cauliflower.
4. Combine the mushrooms, cabbage, cauliflower, spinach, all onions, ginger, garlic, cilantro, salt, coriander, cumin, red pepper, vegetable oil, and egg. This is your filling.
5. Add water to a large pot with steamer basket. Let water boil.
6. Lay out gyoza/potsticker wrappers and add about 1-2 teaspoons of filling to the center of each wrapper as shown. There should be empty space around the circumference, which you will need to close the wrapper. While you do not need to drain the juices, avoid adding too much of them as they will spill out.
7. Grab edges of wrapper and bring them to the center. Pinch in the middle to close and then twist.
   
   
   [There is a whole art to this but I am sharing my quick and easy way. See this blog for some great instructions.]
8. Once you have enough to fill your steamer basket, add them and cover. Steam for approximately 15 minutes, until cooked.
9. Serve and enjoy! Pairs well with Tomato Mint Chutney (recipe here).

How to make Tomato Mint Chutney

This minty achar is flavorful and goes with almost everything. It's one of my favorites!

What you need:

• 8-9 roma tomatoes, whole
• 1 teaspoon vegetable oil
• 1 1/2 cup fresh mint leaves
• 2 cloves of garlic
• 1 green chili
• 1/4 teaspoon schezuan pepper
• Juice from lemon (add more to taste)
• Salt to taste

Directions:

1. Add oil to a non-stick pan that has a lid. Heat for 30 seconds on medium heat. 
2. Add whole tomatoes to the pan. Cover with a lid.
3. Cook on medium heat until tomatoes are softened (20-30 minutes).
4. Once soft, mash the tomatoes until it appears as in the photo. 
   
5. Let tomatoes cool.
6. Combine all remaining ingredients and blend.
7. Serve and enjoy!