Title: WEDDING SOUP Tibetan
Categories: Soups

500 g Mutton, cut into small
-pieces
1 Onion
1 Carrot
1/2 tb Salt
7 tb Butter
4 tb Flour
3 Egg yolks
Juice of 1 lemon
Paprika

1- Put the meat, peeled whole onion and carrot into a
saucepan and add 3 litres of water. Cover and cook on
low heat for 2 hours until the meat is tender. 2- Take
the meat out and tear it into very small pieces. Put
them back into the saucepan. 3- Melt 4tbs of butter in
a saucepan. Add the flour and brown it slightly for
2-3 minutes. Slowly add the stock stirring constantly.
Pour it into the soup. Cover and let simmer. 4- Put 3
egg yolks in a bowl. Add the lemon juice and beat
well. Go on beating vigorously with afork, while
adding little by little boiling soup with the help of
a ladle. Add this mixture to the soup and turn the heat off. Pour it into a soup serving dish. 5- Heat 3 tbs of butter. Remove from heat and add the paprika.Pour it over the soup and serve at once.
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Title: Mo-Mos and Khotes
Categories: Tibet, Lamb, Beef
Yield: 12 servings

---------------------------DOUGH---------------------------
2 c All-purpose flour
3/4 c Hot water

-----------------------MO-MO FILLING-----------------------
8 oz Lean ground lamb or beef
1/2 Onion, finely chopped
1 c Chopped raw kale
1/2 c Cilantro, chopped
3 Cloves garlic, chopped
1 tb Chopped fresh ginger
1 1/2 ts Curry powder
1 tb Sherry, vermouth or brandy
2 ts Flour
2 ts Soy sauce
1/2 ts Cayenne pepper or
1/2 ts Hot chili paste

-----------------------KHOTE FILLING-----------------------
2 tb Butter
1 Chopped onion
3 Cloves garlic, chopped
3 Jalapeno Peppers, Sliced
1 ts Cumin
1 1/2 ts Curry powder
1/2 ts Dry ground ginger
1/2 ts Tumeric
1 1/2 c Raw broccoli, chopped
1/2 Red bell pepper, chopped
1 1/2 c Mashed Baking Potatoes
1/4 c Chopped cilantro
2 tb Yogurt
Juice of 1/2 lime
Salt and Cayenne to taste
1 Bunch Kale to line steamer

Dough: 1. Pour hot water over flour; mix with fork.
When cool enough to handle, finish mixing with your
hands until dough holds together. Wrap in plastic and
refrigerate until chilled through.

2. Work one piece of dough at a time; pinch off a
walnut-sized chunk, shape into a ball, knead several
times, then roll flat on a floured board. 3. Place
dough circle in the palm of your hand; in the middle
of the dough, place about 1 tbsp filling. Bring up
edges and seal at top with little gathers. Leave a
tiny hole at top for steam to escape during cooking.
4. Line steamer or bottom of skillet with kale leaves.
Top with a layer of dumplings and steam over boiling
water 15 to 20 minutes. If using a skillet use just
enough water to cushion the Mo-Mos; replenish water as
needed. Serve immediately, pairing Mo-Mos with soy
sauce, ginger, and vinegar. May also be served with
Achar.

Mo-Mo Filling: Combine all ingredients.

Khote Filling: 1. Melt butter in skillet. Add onion
and garlic and cook over low heat until onion is limp.
Add chiles and spices and cook a minute or two longer.

2. Add broccoli and red bell pepper. Cook until they
are crisp-tender; then add mashed potatoes, cilantro,
yogurt, lime, and salt and cayenne to taste.

Dipping Sauce for Mo-Mos Yield: 3 Tbsp

1 Tbsp soy sauce 1 Tbsp vinegar 1 Tbsp chile oil 1
piece of fresh ginger (about 1/2 inch long), shredded

Combine all ingredients.

Achar: Yield: 1 cup

1/2 onion, chopped 2 cloves garlic, chopped 1 Tbsp
vegetable oil 1 tsp Curry Powder 2 to 3 jalapenos,
thinly sliced 2 to 3 tomatoes, chopped Salt Lime Juice

Saute onion and garlic in oil until onion is soft.Add Curry Powder, tomatoes and chiles and simmer over low heat until tomatoes are cooked through and mixture has a sauce like consistency. Season with salt and lime to taste
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About the Author

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Here are a list of other products on Realistic Baby Dolls, come check these out:

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