Sha-Balé

===Ingredients===
* 3 finely chopped medium onions 1 tablespoon of freshly ground ginger and garlic
* 2 tablespoons of Cooking oil
* 1/2 teaspoon Ground cumin
* 1 tablespoon of cooking salt
* 2 tablespoons of soya sauce
* 1 teaspoon of sesame oil
* 2 tablespoons of Hot water
* 2lb Minced Lamb or Beef
* 6 cups of Self-Raising flour
* Cold water
===Directions===
Add the cold water to the flour a little at a time.<BR>
Knead the dough for about 4-5 minutes.<BR>
Leave the dough to stand for a while at room temperature.<BR>
Add the hot water, chopped Onion, oil, salt and spices to the mince and mix them well.<BR>
Roll out the dough as thin as possible (on a well floured surface) and cut them into 4 inch rounds.<BR>
Put 2 teaspoons of the meat mixture on the round and flatten it down a little.<BR>
Put another round on top and pinch the edges together tightly.<BR>
Deep fry the sha-balé in moderately hot oil (only cook a few at a time).<BR>
Drain thoroughly on kitchen roll.<BR>
Sha-balé can also be shallow fried on a low gas (but remember to fry the mince and onions first).<BR>
Serve the sha-balé hot with chilli sauce. 
===Other Links===
==See also==
Category: Tibetan Meat Dishes
Category:Meat Dishes Category:Recipes
Category:Beef Recipes
category:Tibetan Recipes
category:ginger Recipes
category:table salt Recipes
category:soya sauce Recipes
category:sesame oil Recipes
category:chile leaf Recipes
category:garlic Recipes
category:Onion Recipes
category:water Recipes
category:flour Recipes
category:cumin Recipes
category:Onion Recipes
category:meat Recipes
category:salt Recipes
category:Lamb Recipes
category:oil Recipes