Indian Spiced Lamb Momos (Pan-Fried)

Ingredients

• 450 g g Ground lamb
• 3/4 cup cup Coconut flour
• 4 Eggs
• 1 cup cup Finely chopped cabbage
• 1/4 cup cup Onion, finely minced
• 3 cloves cloves Garlic, minced
• 1 tbsp tbsp Ginger, grated
• 1 tsp tsp Ground cumin
• 1 tsp tsp Garam masala
• 1 tsp tsp Ground coriander
• 1/4 tsp tsp Cayenne pepper(optional)
• 1 tsp tsp Salt
• 1/2 cup cup Plain Greek yogurt
• 1 tbsp tbsp Lemon juice
• 2 tbsp tbsp Fresh cilantro, chopped(optional)
• 2 tbsp tbsp Ghee or avocado oil

Instructions

1. 1

   Make the wrapper dough: whisk the eggs, then stir in coconut flour and 1/2 tsp salt until a soft dough forms. Rest 10 minutes, then divide into 16 balls and roll each between parchment into 3-inch circles (about 40 minutes including filling prep).

2. 2

   Make the filling: sauté onion, garlic, and ginger in 1 tbsp ghee for 3 minutes. Add ground lamb, cabbage, cumin, garam masala, coriander, cayenne, and remaining salt; cook 8 minutes until lamb is browned and cabbage is tender. Cool slightly.

3. 3

   Assemble: place a spoonful of filling on each wrapper circle, fold into half-moons, and pinch edges to seal tightly.

4. 4

   Pan-fry: heat remaining ghee in a skillet over medium heat. Fry momos 3-4 minutes per side until wrappers are golden and crisp, about 10 minutes total, working in batches.

5. 5

   Make the dip: stir together Greek yogurt, lemon juice, cilantro, and a pinch of salt. Serve momos hot with the yogurt dip.