Mantu Afghan Dumpling

Prepare

1. 🥄To prepare the dough, sift the flour with 1tsp of salt into a mixing bowl.
2. 🔥Slowly mix in as much of the water is required, until a stiff dough is formed.

Steps

1. 🔥Knead on a clean work surface for 5-10 minutes, until the dough is elastic and shiny.
2. 🧂Cover with a damp cloth and set aside for about an hour.

Prepare

1. 🧂Put the chopped lamb, onions, chilli, 1 tsp salt, ground pepper and spices in a bowl and mix thoroughly.
2. 🍳Divide the dough into 4 small balls, and roll out to a thickness of 1.5mm, cutting into 10cm squares.
3. 🫇Into each square, place 1 heaped teaspoon of the lamb mixture.

Steps

1. 🍳Take two opposite corners and bring them to join in the centre by nipping together firmly between your fingers, and
2. 🫇then bring together to other two corners in the same manner.

Cook

1. 🫇Note that the mantu should not be entirely closed, as the steam has to be penetrate and cook the filling!
2. 🍽️Using fat to grease the shelves of the steamer, place your mantu so that there is a small space between each one.
3. 🌿Steam for 30-45 minutes over a medium heat.

Steps

1. 🍽️Meanwhile, make the tomato sauce.

Cook

1. 🌿Heat the oil in a pan, add tomato puree, and bring to the boil.
2. ✨Stir and simmer on a low heat until the mantu are ready.
3. 🥄Remove the mantu carefully from the steamer and place on a large, warm dish.

Prepare

1. ✨Spoon the tomato sauce over the top, followed by the strained yoghurt, and sprinkle with chopped coriander to garnish.