Method: Combine yogurt, paprika, curry powder, soya sauce, garlic and ginger. Add cubed pieces of lamb, mixing to coat well and marinate overnight. Coarsely chop onions and sauté in oil until translucent. Add cinnamon, star anise, cloves and bay leaves.

Cook until onions are brown. Add lamb and marinade; bring to a boil over high heat, then add tomatoes.

Lower heat to medium. Cook, uncovered for 20 minutes. Reduce heat to low. Cover and cook for 40 minutes. Meanwhile, in a separate saucepan, boil potatoes until just cooked (10 to 15 minutes). Stir into the curry for the final five minutes of cooking to even out and combine the flavours. Remove the cloves, bay leaves, star anise and cinnamon. Accompany this with a pita or some rice as a side dish.

Onion 1/2

Black pepper 1/4 tsp

Garlic paste 1/4 tsp

Ginger paste 1/4 tsp

Minced mutton 250 gm

Jalapeno chilli 1

Vegetable oil 1/4 tsp

Blue cheese 2 tbsp

Tomato, diced 1

Water 5 cups

Cornstarch 1/4 cup

Method: Fry chopped onions in oil until brown. Stir in paprika, pepper, garlic, and ginger. Add mince, stirring constantly. When almost cooked, add chopped jalapeno chilli.

Reduce to low, add cheese stirring until melted. Add tomato and water. Mix cornstarch with1/4 cup water and stir in the mixture. Bring to a boil while stirring. Cook until churu thickens slightly.

Oil 1 tbsp

Onion 1/2

Garlic cloves 2

Paprika 1/2 tsp

Ginger 1 inch piece

Potatoes 2 large

Jalapeno chilli 1

Tomato 1/2

Green beans 250 gm

Water 1/4 cup

Soy sauce 1 tsp

Red pepper 1/2 small

Salt to taste

Method: Wash and dry Bean sprouts thoroughly. Put on the rice wine vinegar and sesame oil. You can add more if you want it more zingy. The rice wine and sesame oil add a smokey taste to the bean sprouts. Cover and refrigerate until you’re ready to serve. Before you serve add more rice wine and sesame oil. A little salt but only before serving if you need it.

Chop onions, mince garlic cloves and finely chop ginger. In a wok heat oil over high heat. Add onion, garlic, paprika and ginger. Saute 5 minutes or until onion is soft. Add potatoes, chilli and tomato. Stir fry about five minutes until tomato is dry. Cut the beans diagonally in 1 1/2 inch strips and add water. Simmer, covered over medium high heat for 12 to 15 minutes or until beans and potatoes are just tender. Stir in soy sauce, red pepper and salt.

While preparing the potatoes cut them into strips about the same size as the beans.

Spring onions 2

Carrot 1

Green chilli 1

Mutton mince 2 cups

Flour 2 cups

Cornflour 2 tbsp

Soya sauce 1 tbsp

Ginger-garlic paste 1 tsp

Salt and pepper to taste

Soya sauce 3 tbsp

Vinegar 3 tbsp

Tomato ketchup 1 tbsp

Red chillis 1 tsp

Oil 1 tsp

Sesame seeds 1tsp

Ginger-garlic paste 1tsp

Salt and pepper to taste

Method: Sieve flour and cornflour together twice. Add cold water and knead into a pliable dough. Heat oil and add ginger-garlic paste, stir for a minute and add all the vegetables and stir fry till cooked but crisp. Cook mince in pressure cooker and add to the vegetables. Add soya sauce, salt and pepper and cook till dry and well blended.

Make lemon-sized balls of the dough and roll out each into 8 cm disc. Put 1 tsp filling in each and pleat sides pinching the edges on top.

Grease a pan and arrange all momos in it and steam in a double boiler or pressure cooker (without whistle) for 10 to 15 minutes.

Prepare sauce by liquidising all ingredients in a blender. Serve hot momos with sauce.