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Cooking Together Indian Recipes – Lamb Momos; Keralan Chicken Curry;

Cooking Together Indian Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

Lamb Momos – Starter

Ingredients – Serves 2:

  • – 1x quantity of our momo dough


  • – 120g of minced lamb
  • – 1x spring onion, sliced
  • – 1/2 tsp of ground cumin
  • – ½ tsp of mild curry powder
  • – 2x clove of garlic, minced
  • – 1x small red chilli, finely chopped
  • – 1x small shallot, diced
  • – 1x lime zest
  • – 1x handful of chopped coriander
  • – Seasoning


  1. Mix all the filling ingredients in a mixing bowl and chill for 30 minutes.
  2. Divide the dough into balls (each should weigh about 20g). Dust your work surface with flour and roll the balls into thin circles using a rolling pin.
  3. Spoon about 1 tsp filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold (you can use cold water to seal).
  4. Continue to pinch along the edge of the circle and work your way all the way round.
  5. Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.
  6. Fill a bamboo steamer with water, layer the base with baking parchment and pierce some holes in it.
  7. Place the momos on the baking parchment and steam for 20 mins. They should look transparent and not feel sticky when fully cooked. Keep warm while you steam the rest (if doing in batches).
  8. Serve with dark soy sauce.

Vegetable Momos – Starter (Vegetarian/Vegan Option)

Ingredients – Serves 2:

  • – 1x quantity of our momo dough


  • – 150g Grams of Shredded Cabbage
  • – 80 Grams of Shredded Carrot
  • – 100 Grams of diced red peppers
  • – 50 Grams of Sliced Spring Onions
  • – 3 Teaspoon Salt
  • – 1 Tablespoon Ginger
  • – 4 Garlic Cloves
  • – 1 Tablespoon coriander
  • – 2 Teaspoon Black Pepper
  • – 2 Teaspoon Oil


  1. Add the vegetables to a large mixing bowl.
  2. Add the ginger, cilantro, salt, and black pepper and leave the mixture for 15 minutes.
  3. After 30 minutes, divide the dough in half.
  4. Leave one half under the damp towel and roll the second half until it becomes very thin.
  5. Cut the dough into tiny circles and keep the scraps back under the towel to reuse again later.
  6. Take one piece of dough in your palm and put about 1 tablespoon of filling in the middle.
  7. Fold and pinch the dough to form a round momo and pinch the dough at the end to seal the centre.
  8. Prepare a large steaming pot, fill it with water, and place it under medium heat.
  9. If you want to have the momos fried, add the steamed momos in hot oil and deep fry them for 2 minutes until they become crunchy.
  10. 15. If you want to have the momos baked, bake them in your oven at 200 degrees Celsius for 15 minutes.
  11. Steam for 5-10 minutes until the dough gets sticky and once it does, remove the first batch and add the second.
  12. Place your momos on a lightly greased steamer but make sure to leave enough space for each dumpling as they will rise.
  13. Serve with a dipping sauce such as soy sauce or some spicy chutney.

Momo Dough – Starter

Ingredients – Makes 10 Large Momos:

  • – 200g plain flour, plus extra for dusting
  • – 5 tsp sunflower oil
  • – 100ml of warm water


  1. Tip the flour and a pinch of salt into a bowl.
  2. Add the oil to the flour and combine well with your hands.
  3. Slowly add 100ml water and knead the dough until it is stretchy.
  4. Cover with cling film and leave the dough to rest.

Mint Dip – Starter


  • – 150ml of thick yoghurt
  • – Half cucumber, de-seeded
  • – Small bunch mint, small bunch parsley (from above)
  • – Salt & Pepper


  1. Grate cucumber, chop herbs, mix together with the yoghurt (option to add spices)

Keralan Chicken Curry – Main

Ingredients – Serves 2:

  • – 250g chicken thighs
  • – ½ tbsp of Ground Coriander
  • – 1 pinch of Turmeric Powder
  • – 1tsp of medium curry spice
  • – ¼ tsp Ground Black Pepper
  • – 1 white onion, sliced
  • – 2 tbsp of Oil
  • – 1 Green Chilli, slit
  • – 2 Curry Leaves
  • – 1 Onion, chopped
  • – ½ tsp Ginger, grated
  • – 3 Garlic Cloves, ground into a paste (use a garlic crusher if you have one)
  • – 300ml of Coconut Milk
  • – 200g of chopped tomatoes
  • – Salt, to taste
  • – Optional veg to add: tender stem broccoli, sliced red pepper, courgette.


  1. Mix a splash of oil and half of the garlic in a mixing bowl, add salt and pepper and coat the chicken with the mix. Ideally, let marinade for a couple of hours.
  2. Get a deep-frying pan (ideally non-stick) on medium heat and add a splash of oil. Fry the chicken on both sides until golden brown, remove from the pan and set aside. We just need nice colour on the chicken, we will be thoroughly cooking it in the sauce later.
  3. Add more oil to the same pan, throw in sliced onion and sauté for five minutes, until slightly coloured.
  4. Add the rest of the garlic, chilli, curry leaves and ginger and cook for a further minute, followed by all the spices, this step is very important as the finished sauce would not be smooth enough, if the spices are not fried before adding any liquids.
  5. Add coconut milk and chopped tomatoes, mix well, and bring to a gentle simmer.
  6. Place the seared chicken on top of the sauce and cook until tender and thoroughly cooked.
  7. Garnish with chopped coriander.

Gunpowder Potato’s – Main

Ingredients – Serves 4:

  • – 500g Baby New Potatoes
  • – ½ tsp Cumin Seeds
  • – ½ tsp Coriander Seeds
  • – ½ tsp Fennel Seeds
  • – 1 tbsp Vegetable Oil, for brushing
  • – 25g Butter, melted
  • – 6 Spring Onions, finely chopped
  • – 5g Fresh Coriander Leaves, finely chopped
  • – 3 Green Chillies, finely chopped
  • – ½ tsp Sea Salt Flakes
  • – 2 tbsp Lime Juice
  • – 1-2 tsp Kebab Masala

You’ll also need…

  • – Pestle and mortar


  1. Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
  2. Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside.
  3. Drain the potatoes and steam dry in the colander for a minute.
  4. Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to
    crisp and colour the other side.
  5. Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.
  6. Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.
  7. Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.

Mango Kachumber – Main

Ingredients – Serves 6:

  • – 1 red onion, very finely diced
  • – Handful fresh coriander leaves, chopped
  • – ½ red chilli, finely chopped
  • – 1/2 cucumber
  • – Juice of one lime
  • – 1 large ripe mango, pitted and cubed


  1. Finely dice the onion, mango and cucumber
  2. Chop the coriander and chilli.
  3. Combine the onion, coriander and chilli in a bowl.
  4. Add the lime juice, mango cubes and kalongi seeds.
  5. Leave to stand for 10 minutes and stir before serving.

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