Mantu Afghan Dumpling

Starter · world favourite.

Ingredients

• 450g Plain Flour
• 225ml Water
• 450g Lamb
• 1 Green Chilli
• 450g Onions
• 2 tblsp Black Pepper
• 1 tablespoon Vegetable Oil
• 1 tablespoon Tomato Puree
• 425ml Strained Yoghurt
• Pinch Coriander

Method

1. Mix together — To prepare the dough, sift the flour with 1tsp of salt into a mixing bowl.
2. Mix together — Slowly mix in as much of the water is required, until a stiff dough is formed.
3. Knead — Knead on a clean work surface for 5-10 minutes, until the dough is elastic and shiny.
4. Cover and cook — Cover with a damp cloth and set aside for about an hour.
5. Prep and chop — Put the chopped lamb, onions, chilli, 1 tsp salt, ground pepper and spices in a bowl and mix thoroughly.
6. Roll out — Divide the dough into 4 small balls, and roll out to a thickness of 1.5mm, cutting into 10cm squares.
7. Mix together — Into each square, place 1 heaped teaspoon of the lamb mixture.
8. Continue cooking — Take two opposite corners and bring them to join in the centre by nipping together firmly between your fingers, and then bring together to other two corners in the same manner.
9. Continue cooking — Note that the mantu should not be entirely closed, as the steam has to be penetrate and cook the filling!
10. Continue cooking — Using fat to grease the shelves of the steamer, place your mantu so that there is a small space between each one.
11. Heat the pan — Steam for 30-45 minutes over a medium heat. Meanwhile, make the tomato sauce.
12. Bring to a boil — Heat the oil in a pan, add tomato puree, and bring to the boil.

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