Mutton Momos Recipe Using Mutton Keema from Meamo Meats

To achive perfect dumpling all you have to do is choose quality meat and ingredients. Traditionally butchered meat has good flavor and soft texture when cooked. Meat never goes dry it's juicy and very tasty. When preparing any dumpling with veggies, meat or fish always make sure to prep all the ingredients (meat marination and dough) a day before, the taste and texture of the dumpling is excellent. These momos store upto 2 weeks frozen, we can reheat and serve with chai.

Mutton Keema Momos Recipe Video on Youtube English😉

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste.

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

https://meamo.in/

Keema Momos Ingredients:

500 Grams Meamo Mutton Keema

10 Green Chilies

2 Whole Bulbs Garlic Peeled

2 Inch Ginger Peeled

1/2 Tbsp Pepper Powder

1/2 Tbsp Chilly Flakes

1 Tbsp Soya sauce or 8 to 8 sauce

1/2 Cup Onion

1 Tsp Curry Powder or Garam Masala

1 Tsp Curry Powder or Momo Masala Powder

1 Tsp MSG (Ajinomoto)

3 Tbsp Sesame Oil or Groundnut Oil

Salt as per taste

2 Tbsp Each Fresh Green onions and coriander.

Mutton Keema Filling:

Wash the mutton keema in a fine mesh colander, allow to drain and reserve.

Peel and wash garlic, ginger and onions. Roughly chop ginger and onions to grind easily.

Separate lettuce from hard stems, wash thrice and place lettuce leaves in a colander allow to drain.

Remove stems from chilies, wash and reserve.

In a mixer jar pulse and grind the mutton keema in batches and reserve in a bowl.

In the same mixer jar add ginger and garlic and grind to form a smooth paste and reserve in a bowl.

In the same mixer jar add chilies and grind to form a smooth paste and reserve in a bowl.

In the same mixer jar add onions and grind to form a smooth paste and reserve.

To the mutton keema start adding all the ground ingredients, onions, chilies, ginger and garlic, followed by chili flakes, pepper powder, salt and soya sauce. Knead and combine all the ingredients in the meat. Cover and allow to marinate for 20 minutes. For best results allow to marinate overnight refrigerated.

Dough:

250 Grams Maida (All Purpose Flour)

1 Tsp Baking Powder

1 Tbsp Salt

2 Cups Warm Water

2 Tbsp Oil

Knead the Dough:

In a mixing bowl combine the flour, baking powder and salt first.

Add warm water and knead to form a soft dough.

Add 2 tbsp oil and knead well for few more minutes, cover and allow to rest for 10 minutes.

Once the dough has rested for 10 minutes, knead for few more minutes. Form roundles and dip the roundles in flour. Place on a flat surface and roll to form even rotis.

Using a lid or a cookie cutter cut out the dough into even circles. Place 1/2 Tbsp filling in the middle of cut out circle and fold into half then pinch the edges gently gather both the ends to form a dumpling, pinch and seal the edges, repeat and prepare a dozen of these bite size dumplings and reserve.

Heat a steamer on medium flame once the steam builds, place on low flame. Apply oil to the steamer plate and start placing the dumplings leaving little space. Place the dumplings in the steamer cover and cook for 10 to 15 minutes.