Page 35 - theloveofteamag 1
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3)Check last 5 mins to cook and if too watery cook further until thick. Skim o excess fat.
Vegetarian Himalayan Tea Dumplings
kidney beans, tomatoes, smoked paprika, cilantro serves 4
2 C canned white kidney beans, drained
10 seeded, chopped fresh tomatoes or tinned 2 garlic cloves, minced
1 tsp chili powder
1 tsp smoked paprika
1 tsp salt
4 T olive oil
cilantro
1)In a pan with olive oil, saute garlic until fragrant on medium high, add chili powder and smoked paprika, watching not to be burn until just mixed.
2) Add tomatoes and kidney beans cook on low for 30 minutes.
Last minutes check that most liquid has been absorbed and not runny. Sea-
son to taste
and garnish with fresh cilantro.
3) Substitute this vegetarian version topping for the lamb.
Dumpling Filling
3 leeks washed and cleaned with white parts cut in slices
4 stalks green onions chopped or 1 C chives chopped
3 T semi-oxidized Yunan tea or semi-oxidized tea such as oolong infused in 2 C boiling water drain keeping tea leaves and tea separate; mince tea leaves and set aside.
1/2 tsp salt
4 T vegetable oil
