Ingredients with Measurements:
- 1 lb ground beef
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili flakes
- 1 tsp garlic powder
- 1 tsp ginger powder
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 can coconut milk
- 1 tbsp cornstarch
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Frying pan
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, combine ground beef, salt, black pepper, cumin powder, coriander powder, chili flakes, garlic powder, and ginger powder. Mix well and set aside.
2. In another mixing bowl, combine all-purpose flour, baking powder, and warm water. Mix well until it forms a dough. Knead the dough for 5 minutes until it becomes smooth. Cover with a damp cloth and let it rest for 30 minutes.
3. Divide the dough into 8 equal parts. Roll each part into a circle about 6 inches in diameter.
4. Place 2 tbsp of the ground beef mixture in the center of each dough circle. Fold the dough in half and seal the edges by pressing with a fork.
5. Heat vegetable oil in a frying pan over medium heat. Fry the sha phaley until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
6. In a saucepan, heat 1 tbsp of vegetable oil over medium heat. Add chopped onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
7. Add curry powder and cook for 1 minute. Add coconut milk and bring to a simmer.
8. In a small bowl, whisk cornstarch with 2 tbsp of water. Add the cornstarch mixture to the saucepan and stir until the sauce thickens.
9. Season with salt and pepper to taste.
10. Serve the sha phaley with the coconut curry sauce on the side.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 365
Fat per serving: 22g
Carbohydrates per serving: 28g
Protein per serving: 14g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground chicken.
- All-purpose flour can be substituted with wheat flour or gluten-free flour.
- Curry powder can be substituted with garam masala or turmeric powder.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add chopped scallions or cilantro to the ground beef mixture for added flavor.
- Serve with a side of cucumber salad or pickled vegetables.
- Use the coconut curry sauce as a marinade for chicken or shrimp.
Tips and tricks:
- Make sure the dough is well-rested before rolling to prevent it from shrinking.
- Use a non-stick frying pan to prevent the sha phaley from sticking.
- To make the sha phaley ahead of time, freeze them after frying and reheat in the oven at 350°F for 10-15 minutes.
Storage instructions:
- Store leftover sha phaley in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat sha phaley, place them in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the sha phaley on a platter with the coconut curry sauce in a small bowl on the side.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Pickled vegetables
- Roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the sha phaley are not sealing properly, brush the edges with a little water before pressing with a fork.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Sha phaley is a traditional Tibetan dish that is similar to a meat-filled dumpling or empanada.
Flavor profiles:
- The sha phaley has a crispy exterior and a savory filling with spices like cumin, coriander, and chili flakes.
- The coconut curry sauce is creamy and has a mild curry flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
- Serve as an appetizer or as a main dish with rice or naan bread.
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Region: Nepalese