Nepalese Lamb Momos Recipe with Tomato Achar

This is a delicious nepalese dumplings recipes, also known as nepali momos and specifically here, a lamb momos recipe with tomato achar sauce. They are packed with lots of Indian and Chinese inspired flavours, two flavour combinations that Nepali food often explores in their pallet. 

Why this recipe is a star? 

• Interesting and Different Flavours: This recipe is almost like having keema, but in a dumpling, packed with lots of other interesting flavours independent of Indian cuisine.
• Nepali Cuisine: This is an excellent introduction to Nepali food and flavours, a cuisine that is often overlooked in the profile of South Asian food. Their unique geographical location means that they are in between two incredible food hubs!
• Dumpling variation: If you love dumplings, but want to try something new, then these Nepalese dumplings are actually a perfect place to start. I love trying different variations of foods, so while dumplings do originate from China, these lamb momos are super different in flavour from traditional Chinese dumplings.

What is a momo?

Lots of people query what a momo is and it is a dumpling but originating from both Tibet and Nepal. As Nepal is located in South Asia but bordering China (Tibet), the recipe draws on Indian and Tibetan spice combinations.

If you want to explore other indo-chinese flavours, then I would recommend heading over to my chilli paneer or dragon prawns recipe!

Some might call these ‘Indian dumplings’, but they would be wrong. While this is served in and around India, and is hugely popular, momos are of Nepalese and Tibetan origin but incorporates Indian flavours.

Ingredients?

For the lamb dumplings:

• Lamb mince – Of course, if you are not a lamb fan, then this recipe could also totally be substituted for chicken or another mince of choice. I actually don’t eat beef or pork (as I am Hindu), so for me chicken or lamb is a perfect choice.
• Dumpling Wrappers – In the interests of time, I don’t make my dumpling wrappers from scratch and instead use pre made gyoza wrappers, that you can get from the Asian grocery store. These are super easy to assemble, with a bit of practice.
• Spices – For the spices, I used about a tsp of the following spices, but I would recommend to season this according to your preference. My version turned out spicy (because I absolutely love spice), but if you prefer milder flavours then please do adjust according to your liking. This is really where you will experience the Indian flavours of the dumpling. The spices are the following:
  • • Turmeric powder
    • Chilli Powder
    • Cumin Powder
    • Corriander Powder
    • Garlic Powder
    • Onion Powder
    • Curry Powder
• Soy sauce – If you are using more salt, then you can use about a tsp of soy sauce. I used less than half a tsp of salt, so used more soy sauce.
• Spring onions – These add such lovely texture and crunch to the dumplings, but if you prefer onions, you could use those too, just make sure that they are finely chopped.

For the tomato achar?

• Tomatoes – The tomatoes are for the tomato achar, you can use two small tomato or one big one.
• Onion – This is also for the tomato achar sauce. Either use one small onion or half of a large onion, red or white should be fine!
• Garlic – Essential for any tomato achar sauce.
• Cumin seeds – It is essential that you fry your cumin seeds first, allow them to become fragrant and then proceed to make the rest of your tomato achar sauce.
• Spices – Spices used for the sauce are turmeric, chilli powder, curry powder and coriander powder.
• Chilli Oil – This is optional but i topped mine with some shrimp chilli oil, and it was delicious. Totally fine to skip, if you don’t have it to hand.
• Blender – So I know this isn’t an ingredient, but for your awareness, you’ll need to blend this mixture together once cooked down, for the perfect smooth sauce.

How to cook momos?

I highly recommend that you steam the momos for the best Nepalese dumplings, or any dumplings for that matter! I steamed mine for around 8 minutes or so.

For step-by-step guide on how to make momos and how to make the nepali momo sauce, head to my recipe card below.

You could also boil the momos in a rolling water for around  8 – 9 minutes.

How to Store?

• Storing raw dumplings: These can be stored in the freezer for up to three months.
• Storing cooked dumplings: As these are lamb momos, these can be stored in the fridge for up to three to four days. Ideally, if you can, eat them fresh as they are best enjoyed like that!

Expert Tips

• Practice: Practice makes perfect with dumplings! If you are new to making and forming dumplings, I would highly recommend that you do a few testers beforehand, especially if you are planning on serving these or other dumplings as a dinner party etc. It took me a few times to watch others wrap dumplings and practice them myself before actually getting it right.
• Filling the dumplings: Don’t overfill the dumplings. You want to grab enough with your fingers so that you have a medium sized ball. If you overfill them, you will find the dumpling hard to wrap.

Variations and Substitutions?

So if you’re planning to make these momos, but want them a bit differently, here are other variations of this recipe that will work super well!

• Chicken or other Nepali Momos: Instead of the lamb, substitute it for chicken or your other preferred meat. They will come out equally well!
• Seasonings: As specified above, you can also amend the flavours of this recipe to make it more or less spicy.
• Tomato Achar Sauce: You can totally skip making the tomato achar if you wish. It is optional and will still be nice without it. Alternatively, you can have it on the side OR, you could also make another dumpling sauce with either chilli oil or simply soy sauce. You could also add lots of different ingredients to the tomato achar, like coriander or mint, or even make a green tomato achar. If you use any of these variations, it will still be super delicious and tasty!