The other week I was eating in a restaurant, and they served nepalese momo, dough filled with lams meat.
It came in a bowl, covered in a rich, creamy tomato sauce. This sauce was very good, it dit not really taste like tomatoes anymore, nor where seperate ingredients recognizable. You know, when the curry is that good that you get one new flavour, and can't taste the lose elements anymore.
Anyone know how to make it?
bon appetit
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