'The Razor's Edge' Nepali Recipes

This hearty Nepali-style menu features crispy-fried Lamb Tareko tidbits, lamb-filled Momo dumplings with Tomato Achar, Chatamari Rolls filled with chicken and goat cheese, Lamb and Barley Soup, Chow Chow Noodles with chicken and vegetables, and a savory Goat Curry.  

Lamb Tareko

1 pound boneless lamb, cut into thin strips
2 tablespoons vegetable oil
2 red chiles, finely chopped
1 tablespoon cumin
2 teaspoons turmeric
3 cloves garlic, finely minced
1 knob ginger root, finely shredded
Vegetable oil for deep frying
½ cup plain yogurt

Combine lamb, oil, chiles, cumin, turmeric, garlic and ginger in a container with a tight-fitting lid. Stir thoroughly to coat, cover and allow to marinate for 4 hours, or overnight. Heat about 1 inch of vegetable oil in a skillet over medium heat. Add marinated lamb pieces a few at a time and fry until crispy and golden. Drain on paper towels. Serve with plain yogurt for dipping. Serves 4.

Momo Dumplings with Tomato Achar

Filling:

½ pound ground lamb
4 scallions, finely chopped
3 cloves garlic, finely minced
1 knob ginger root, finely shredded
2 red chilies, finely chopped
1 teaspoon turmeric
1 teaspoon cumin
2 tablespoons vegetable oil
¼ cup water
1 package small round wonton wrappers

In a mixing bowl, combine lamb, scallions, garlic, ginger, chiles, turmeric and cumin, and mix thoroughly. Place a teaspoon of the filling mixture in the middle of each wonton wrapper. Dip fingertips in water and moisten the edge of each wrapper. Pleat the edges of the wrapper to form a dumpling and seal the edges. Heat the oil in a large skillet. Fry the dumplings in the hot oil until the bottoms are brown and crispy. Add water, cover pan and steam over low heat for about 7 minutes, until filling mixture is done and dumplings are tender. Makes about 36 dumplings.

Tomato Achar

2 tomatoes, coarsely chopped
2 tablespoons toasted sesame seeds
1/2 cup fresh cilantro
3 red chilies, coarsely chopped
4 cloves garlic, peeled
1 knob ginger root, finely shredded
1 teaspoon cumin

Combine all ingredients in a food processor and puree to a fine texture. Transfer to dipping dishes and serve with Momo dumplings.

Chatamari Rolls

Chatamari Pancakes:

1 cup long-grain rice
1 cup lentils
1 teaspoon cumin
1 teaspoon salt
1 cup water (more if needed)
Vegetable oil for frying

Soak dry rice and lentils in water overnight. Drain and transfer to a food processor. Add cumin, salt, and 1 cup of water. Puree to a thin, fine-textured batter, adding more water a little at a time if needed. Generously oil a small non-stick skillet or crepe pan. Pour a 4 inch puddle of batter into the center of pan and rotate the pan with your wrist to evenly distribute the batter into a thin pancake. When the pancake is golden brown on the bottom side, turn the pancake over to brown on the other side. Repeat with remaining batter. Pancakes may be kept in a warm oven until serving time.

Filling:

2 tablespoons cooking oil
4 cloves garlic, finely minced
1 knob ginger root, finely shredded
2 red chilies, finely chopped
1 large tomato, coarsely chopped
1 pound chicken, cooked and coarsely chopped
4 scallions, finely chopped
1 cup feta cheese, crumbled

Heat oil in a wok or large skillet over medium heat. Add garlic, ginger, chiles, tomato and chicken and stir-fry until tender. Remove pan from heat and stir in scallions and feta cheese. Place about 2 tablespoons of filling in the center of each chatamari pancake and gently roll the pancake around the filling. Serve with Achar for dipping. (See recipe above.) Serves 4.

Lamb and Barley Soup

2 tablespoons vegetable oil
1 pound boneless lamb, cut into small pieces
4 cloves garlic, finely minced
1 knob ginger root, finely shredded
1 onion, finely chopped
8 cups lamb or beef stock
1 cup barley
¼ cup soy sauce
1 teaspoon turmeric
1 tablespoon curry powder
Salt and pepper to taste
2 cups mushrooms, thinly sliced
1 large tomato, coarsely chopped
2 cups chopped spinach

Heat oil in a large soup kettle. Add lamb, garlic, ginger, and onion and sauté until lamb is browned and onions are tender. Add stock, barley, soy sauce, turmeric, curry powder, salt and pepper and bring to a boil. Reduce heat and simmer for about 45 minutes, until barley is just tender. Add mushrooms, tomatoes, and spinach and continue simmering for about 15 minutes. Serves 4.

Chow Chow Noodles

4 portions long noodles
1 pound boneless chicken, cut into small pieces
2 tablespoons vegetable oil
4 cloves garlic, finely minced
1 knob ginger root, finely shredded
1 onion, coarsely chopped
3 red chili peppers, finely chopped
¼ cup soy sauce
1 teaspoon turmeric
1 tomato, coarsely chopped
1 carrot, thinly sliced
1 cup green beans, cut into 1" lengths
2 cups spinach leaves
2 cups chicken broth

Cook noodles in boiling water according to package directions, drain and set aside. Heat oil in a large wok over medium heat. Add chicken, garlic, ginger, onion, and chili peppers, and stir-fry until chicken is browned and onions are tender. Stir in soy sauce and turmeric. Add tomato, carrot, and green beans and simmer until tender, about 5 minutes. Add spinach and toss gently until wilted. Add noodles and chicken broth and bring to a simmer. Remove from heat, cover and allow to stand for about 15 minutes before serving. Serves 4.

Goat Curry

3 pounds goat meat, cut into chunks
2 tablespoons vegetable oil
1 knob ginger root, finely shredded
6 cloves garlic, finely minced
2 red chili peppers, finely chopped
1 onion, finely chopped
2 tomatoes, coarsely chopped
1 teaspoon turmeric
1 tablespoon cumin
1 tablespoon coriander
4 cups water

Heat oil in a large kettle. Add goat, ginger, garlic, chili peppers and onion and stir-fry until meat is brown and onions are tender. Stir in tomatoes, turmeric, cumin and coriander. Add water and bring to a boil. Reduce heat and simmer uncovered for about 1 hour, until meat is tender, adding more water a little at a time if the stew becomes too thick. Serve with steamed rice. Serves 4.