First Lets make the sauce

Ingredients:

2 tb Ghee
1 ts Minced ginger
1 ts Minced garlic
1/2 c Diced onion
1/2 ts Garam masala
1/8 ts Turmeric
1/2 ts Chili powder
1 c Diced tomatoes
1 c Water
1/2 ts White vinegar
1 ts Soy sauce
1/4 ts Salt
1/4 ts Pepper
Green onions, chopped
cilantro, chopped

Method:

Heat ghee in a pot.
Add ginger, garlic and onion and stir-fry 1 minute.
Add garam masala, turmeric and chili powder.
Stir-fry for 30 seconds.
Add tomatoes and stir-fry for 3 minutes.
Add water.
Bring to a boil, reduce heat and simmer 5 minutes.
Add vinegar, soy sauce, salt and pepper.
Mix well. Best is use a blender to mix it finely.
Garnish with green onions and cilantro.

Now lets make the momo:

Ingredients:

2 cups flour
Salt to taste
Water
1/2 kg pork mince
1 large onion chopped very fine
8-10 cloves of garlic chopped very fine
3 tbsps soy sauce
1 tbsp chilli sauce
1 tsp freshly ground pepper
Salt to taste
3 tbsps vegetable/canola/sunflower cooking oil

Method:

Mix the flour and salt to taste and add a little water at a time to make a stiff dough.
Heat the oil in a pan and fry the onions till translucent. Add the garlic and fry till it begins to turn golden.
Add the meat and brown.
Add the soy and chilli sauces and mix well.
Add the freshly ground pepper, salt to taste and cook till the pork is done.
Divide the dough into equal-sized balls and roll into very thin circles of roughly 4″ diameter.
Dab a tiny bit of water on the edges of the circle. Put a tablespoon-full of pork in the centre of each circle. Fold the edges over the pork and pinch and twist to seal or fold the Momo in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well.
Place the Momos in a steaming dish and cook for 10-15 minutes.
Serve with the Momo Sauce

Spicy Lamb Thongba (Lamb curry) Manipuri Style

Lamb (Clean and cut into medium to small pieces)
Ginger, Garlic, Green chilly (depending on how spicy you want it, I had put – Chop it coarsely using a chopper
Masala – Methi/fenugreek, Chilly , Dhania, jeera powder, Bay leaf, Meat Masala
Finely chopped tomato
Potato cut into big pieces
Red Onions
Mint and coriander/cilantro leaves
fresh lemon juice
Cooking Oil
Salt

Cooking Steps:

Heat oil, put bay leaves and onions. Fry till onion is golden brown.
Add methi/fenugreek
Add lamb meat and mix it and cook for 10 mins
Add ginger, garlic and green chilly mix
Add masala
Add Potato , mix and cook for 20 minutes
Add hot water and cook it untill gravy consistency is as per your choice & meat and aloo is cooked, I cooked for another 30 minutes in medium/low flame.
Add little lemon juice, coriander leaf and serve hot.