Branch out with your weeknight dinners without sacrificing time or tastiness! Back in the day when House of Dumplings was still just a stall at the Harbourside Markets in Wellington, our lamb dumplings with kasundi was one of our top selling dishes! We’ve simplified the recipe so now you can make it home with just a few ingredients.
What is kasundi?
Kasundi is more like a condiment than a sauce, and is traditionally made over hours of slow cooking. Our version is a liiiitttle less time consuming, but is packed full of all the same spices. Cumin, coriander, mustard and turmeric are all key ingredients to making the perfect kasundi. The spices are the star of the dish, complimented by the acidity of the chopped tomatoes. Kasundi is a super versatile relish – people use it on salads, as a marinade for meat and to replace ketchup! It’s also, of course, a great dipping sauce for dumplings. If you’re a fan of tomato relish or chutneys, you’ll love this unique, tasty recipe. If you want to make a more traditional version of kasundi that will last longer, check out this recipe! The added vinegar means that you can keep batches for a few weeks in your cupboard. Think of all the dumplings you could dip in that!!!
Super spiced lamb dumplings
Our Nepalese Spiced Lamb dumplings are inspired by momo, a traditional Tibetan dumpling dish. They are pretty unique – packed to the brim with spices and veges and then wrapped in turmeric pastry! They’ve got cabbage, celery, carrot and onion in them but you’d never know – they just taste like delicious spiced lamb shoulder. Perfect for kids and fussy eaters! They are our dumpling chef’s favourite so definitely worth giving a try. We’ve taste-tested these dumplings with a few Nepalese nationals and we’ve got their approval! That’s how you know they’re the real deal.
Only the best ingredients!
At House of Dumplings, we are passionate about using the best quality local ingredients. Being ethical and sustainable is super important to us! In our Spiced Lamb dumplings, we use Ovation grass-fed free-range lamb. They are an 100% NZ-owned company who use sustainable farming practices to ensure the best quality meat. We are proud to use their products in our dumplings.
Nepalese Lamb Dumplings w Indian Tomato Sauce
- 1 packet of our frozen Nepalese spiced lamb dumplings
- 2 tbsp of vegetable oil
- 1 small onion (diced)
- 2 cloves of garlic (chopped)
- Sprinkle of mustard seeds (optional)
- 1 tsp cumin seeds, 1 tsp of ground cumin, 1/2 tsp of turmeric & 1/2 tsp of ground coriander (alternatively, use 1 tbsp curry powder instead of these spices)
- 1/2 can of chopped tomatoes
- A handful of fresh coriander chopped
- Our chili oil
- Leave the spiced lamb dumplings on the bench to thaw for half an hour.
- Prep the veggies by dicing the onion and finely chopping the garlic (or using a garlic press!).
- Add a drizzle of vegetable oil to a frying pan over medium heat.
- Add sliced onion and a sprinkle of mustard seeds (optional) to the pan and stir. Cook for 2 minutes.
- Add chopped garlic, cumin seeds, ground cumin, turmeric, ground coriander and stir. Cook for 2 minutes.
- Add the chopped tomatoes and stir together. Cook for another 2 minutes.
- Season to taste with salt and pepper, and then pour the tomato sauce into a bowl. Set aside.
- Add a drizzle of oil into the same pan over medium-high heat.
- Add the spiced lamb dumplings and pan fry for two minutes on each side.
- Serve the dumplings on top of the Kasundi tomato sauce! Garnish with fresh coriander leaves. Enjoy!