Mantu — Afghan steamed dumplings filled with spiced lamb and onion, topped with garlicky tomato sauce and strained yogurt. A beautiful, fragrant centrepiece dish.
- 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
Video
Preparation
- To make the dough, sift the flour with 1 tsp salt into a bowl. Slowly mix in as much of the water as needed to form a stiff dough, then knead on a clean surface for 5–10 minutes until elastic and shiny. Cover with a damp cloth and rest for about an hour.
- Put the chopped lamb, onions, chilli, 1 tsp salt, pepper and spices in a bowl and mix thoroughly.
- Divide the dough into 4 balls and roll each out to 1.5mm thick, then cut into 10cm squares. Place 1 heaped teaspoon of the lamb mixture into each square.
- Bring two opposite corners together in the centre, nipping firmly between your fingers, then do the same with the other two corners — but don't close the mantu entirely, as the steam needs to penetrate and cook the filling.
- Grease the steamer shelves with fat and place the mantu with a small space between each. Steam for 30–45 minutes over medium heat.
- Meanwhile, make the tomato sauce: heat the oil in a pan, add the tomato purée, bring to the boil, then stir and simmer over low heat until the mantu are ready.
- Carefully remove the mantu onto a large warm dish, spoon over the tomato sauce, followed by the strained yogurt, and sprinkle with chopped coriander to garnish.
