Momos - the most popular street food in the region of Kathmandu, Nepal - are a type of steamed filled dumpling, with the word ‘momo’ coming from a Chinese word meaning steamed bread. The dough is simply made from flour, water and oil and encases a mixture of mince, onion and fragrant spices. Momos are always served with a momo achar (or pickle) made from tomatoes, toasted sesame and tongue-tingling peppercorns. For the main event we have a Nepali staple, dal bhat or dal with rice, which is served at every meal (including breakfast!), as well as a simple Nepali vegetable curry called tarkari, a crunchy salad and a hot green chilli pickle.

Pickle Spices: chilli, fenugreek, yellow MUSTARD, asafoetida, cumin, coriander, brown MUSTARD, garlic, ginger, turmeric
Achar Spices: Sichuan pepper, cumin, coriander, asafoetida, brown MUSTARD, mild chilli flakes, paprika, Kashmiri chilli, fenugreek, oil, salt
Sesame Seeds: white SESAME
Tarka Spices: cumin, long chilli
Dal Spices: turmeric, cumin, coriander, cinnamon, Sichuan pepper
Cauliflower Tarkari Spices: Kashmiri chilli, turmeric, cumin, coriander, Sichuan pepper, brown MUSTARD, fenugreek, nigella
Momo Filling Spices: ginger, garlic, Sichuan pepper, cumin, coriander, turmeric, black pepper, mild chilli flakes, chilli, chives, oil, salt

May contain CELERY. Allergens are listed in CAPITALS

• 250g chicken, lamb or beef mince or use 150g veggie mince for a veg version (results in the same volume when cooked)
• 6 tomatoes
• 1 small cauliflower
• 1 large carrot
• ½ cucumber
• 1 large onion
• 6 cloves of garlic
• Fresh ginger
• 3 green chillies
• 25g bunch of coriander
• 1 lemon
• 25g butter
• 250g ready-cooked beluga or puy lentils
• 150g plain flour or bread flour (plus extra for rolling)
• A pinch of sugar
• Rice to serve