Chatamari Newari Rice Crepe with Spiced Minced Lamb and Egg

By AislePrompt Editorial · Published 2026-10-11 · Updated 2026-10-11

A thin, crisp-edged Newari rice flour crepe topped with cumin-spiced minced lamb, onion, tomato and a cracked egg, cooked covered until just set. This Asian recipe (gluten-free), ready in about 65 minutes, pairs rice flour, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups rice flour
• 1 1/4 cups water
• 1 tsp salt
• 8 oz ground lamb
• 1 red onion, finely chopped
• 1 tomato, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp ground cumin
• 1/4 tsp ground turmeric
• 1 green chili, minced
• 4 eggs
• 2 tbsp vegetable oil
• 2 tbsp cilantro, chopped

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Whisk rice flour, water and 1/2 tsp salt into a smooth pourable batter; rest 30 minutes.
2. Step 2: Heat 1 tbsp oil and cook the lamb with garlic, ginger, cumin, turmeric and remaining salt for 6-7 minutes until browned.
3. Step 3: Heat a nonstick skillet over medium heat and lightly oil it.
4. Step 4: Pour about 1/2 cup batter and swirl quickly into a thin 8-inch round.
5. Step 5: Scatter a quarter of the lamb, onion, tomato and chili over the crepe, then crack an egg in the center and spread it gently.
6. Step 6: Cover and cook 4-5 minutes until the base is crisp and the egg is set.
7. Step 7: Garnish with cilantro and repeat with the remaining batter. Serve whole or cut into wedges.