Tibetan Mutton Mince Momos

Tibetan Mutton Mince Momos

From   Firangi Tadka

Prep: 45 minutes

Cook: 35 minutes

Method: Moderate

Course: Starter

Type: Tibetan

Key Ingredients:

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  • Mutton mince (keema), cooked with salt in a pressure cooker for 5-6 whistles 500 gms
  • Oil 2 tsps
  • Garlic cloves, finely chopped 2
  • Ginger, finely chopped 1 tbsp
  • Medium onion, finely chopped 1
  • Salt to taste
  • 2 ½ tsp
  • Black pepper to taste
  • Soy sauce 2 tbsps + 2 tsps
  • Fresh coriander leaves, finely chopped 2 tbsps
  • Refined flour (maida) 3 cups + to dust
  • Fresh red chillies, sliced 2


  • To make the stuffing, heat oil in a non-stick pan, add garlic, ginger and onion and saute for about 5 minutes. Add mutton mince and a pinch of salt (as the mince has already been cooked with salt) and mix well. Cook for 5-10 minutes or till the mixture turns brown.
  • Add chilli powder, black pepper, 2 tsps soy sauce and coriander leaves. Mix well and cook for 2 minutes. Transfer onto a plate to cool.
  • Mix red chillies in 2 tbsps soy sauce in a small bowl to make the dip.
  • For the dough, take refined flour in a bowl, add around ¾ cup water, a little at a time, and knead into a dough.
  • Dust the worktop with some flour, keep the dough on it and knead for 5-10 minutes or till it becomes smooth. Divide into small equal portions and roll out into thin puris.
  • Place 1 tbsp mutton stuffing in the centre of each puri, rub the edges with water and then fold one end over the other and press to seal. Further pinch the edges to make a design and make them look like karanjis.
  • Heat sufficient water in an idli steamer. Place the momos on a greased perforated plate, keep it in the steamer, cover the steamer and steam for 10 minutes or till momos become almost transparent.
  • Transfer onto a serving platter and serve the momos hot with red chilli dip.