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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 dishes again.

We Cooked:

Lamb Momos – Starter

Ingredients – Serves 2:

  • – Dumpling wrappers, available from Asian supermarkets or try out making your own, recipe below. For Gluten free, make your own sweet potato flatbread dough, recipe below. 


  • – 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. Take a dumpling wrapper and 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).
  3. Continue to pinch along the edge of the circle and work your way all the way round.
  4. 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.
  5. Quarter fill a pan than fits a bamboo steamer with water, layer the steamer with baking parchment and pierce some holes in it.
  6. 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).

Ingredients – Serves 2:

  • Dumpling wrappers, available from Asian supermarkets or try out making your own, recipe below


  • – 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.

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.

Ingredients – Makes 6:

  • – 1 cup sweet potatoes, baked until soft, skins discarded
  • – 2 cups of good quality gluten free flour, (have some more just in case)
  • – Seasoning


  1. To make the dough: Mix all the ingredients above in a mixing bowl. Make the sticky dough, wrap it in cling film, and let rest in the fridge for 20 minutes.
  2. To make the rotis, lightly flour a clean surface and put some flour into a small bowl. Divide the dough into 6 pieces. Roll a piece between your palms to form a ball, flatten it and coat it in the flour. Roll the dough out with a rolling pin to the size of a small saucer (around 10cm in diameter). Dip the roti in the flour and continue rolling it out to around 20cm in diameter.
  3. Take a tablespoon of the filling and spread it out on one half of the roti. Fold the other half of the roti over the top of the filling so that you end up with a semicircle. Seal it by gently pressing the edges closed, working from one side to the other so as not to trap air into it.
  4. Put a frying pan on a medium to high heat. When it’s hot, throw on the first roti and leave for around 60 seconds to a minute, until the edges colour and the side is browning nicely in spots. Turn it over and cook for the same length of time on the other side.
  5. Press down on the roti with a chapatti press or spatula on the back of any uncooked bits until cooked through before transferring to a plate. Repeat with the rest of the dough. To keep your roti warm while you cook the rest, make a foil nest for them to sit in or tuck them in a tea towel.

Mint Raita

There are lots of variations of this, pick your favourite – this is simple and effective.


  • – 150ml of thick yoghurt
  • – Half cucumber, de-seeded
  • – Small bunch mint, small bunch coriander 
  • – Salt & Pepper


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

Keralan Chicken Curry 

Ingredients – Serves 2:

You could replace the chicken with paneer or tofu

  • – 350g chicken thighs
  • – ½ tbsp of Ground Coriander
  • – 1 pinch of Turmeric Powder
  • – 1tsp of medium curry spice
  • – ¼ tsp Ground Black Pepper
  • – 1 onion or shallot, sliced
  • – 2 tbsp of Oil
  • – 1 Green Chilli
  • – 2 Curry Leaves
  • – ½ tsp Ginger, grated
  • – 3 Garlic Cloves, ground into a paste (use a garlic crusher if you have one)
  • – Half can of Coconut Milk
  • – Half can of chopped tomatoes
  • – Salt, to taste
  • – Optional veg: sliced red pepper, peas, okra
  • – Fresh coriander to garnish


  1. In a bowl mix a splash of oil, half the garlic, salt and pepper – 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. If you have skin on chicken thighs, fry the chicken on all sides until golden brown, remove from the pan and set aside. If you are using boneless skinless thighs or paneer, you can just briefly colour them in the pan or add directly later in the recipe.
  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 is improved by cooking the spices before adding the liquids.
  5. Add coconut milk and chopped tomatoes, mix well, and bring to a gentle simmer.
  6. Place the seared chicken into the sauce and thoroughly cook
  7. Garnish with chopped coriander.

Gunpowder Potatoes – 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 or green 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 cucumber
  5. Leave to stand for 10 minutes and stir before serving.

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