Afghan Mantu

Serves: 6

afghan lamb main

Ingredients

Meat Filling

  • 500 g minced lamb or beef
  • 1 onion, finely diced
  • handful parsley, finely chopped
  • 1 green chilli, chopped
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tsp black pepper
  • 1 tsp salt
  • vegetable oil

Dough

  • 3 cups all-purpose flour
  • 0.33 tbsp vegetable oil
  • 2 tsp salt
  • 0.75 cups water (adjust based on dough consistency)

Tomato Sauce

  • 1 onion, finely diced
  • 1 tsp garlic, minced
  • 1 tbsp vegetable oil
  • 0.5 cup tomato paste
  • 0.5 tsp coriander powder
  • 1 tsp cumin powder
  • 0.25 tsp chilli pepper
  • 1 tbsp white vinegar
  • 1 tsp black pepper
  • 0.25 cup split peas, rinsed and soaked for 1 hour
  • salt to taste

Yoghurt Dressing

  • 1.5 cups plain yoghurt
  • 0.5 cup labneh
  • 1 tbsp lemon juice
  • 1 lemon, zest
  • 0.5 tbsp garlic, minced
  • 0.125 tsp dried dill
  • 0.125 tsp dried mint

Garnish

  • paprika
  • fresh coriander or parsley

Instructions

Dough

  1. In a stand mixer bowl, combine flour, salt, and oil. Gradually pour in water while mixing until a firm dough forms. Knead for 5-7 minutes.
  2. Divide the dough into four portions, roll into balls, cover with cling film, and allow to rest for 30 minutes.

Filling

  1. Option 1 (raw): In a bowl, combine the lamb, onion, chilli, parsley, coriander powder, cumin powder, salt and black pepper until fully combined.
  2. Option 2 (cooked): Heat vegetable oil in a pan and fry the minced lamb until browned. Season with coriander, cumin, paprika, chilli, salt, and pepper. Remove from heat, cool slightly, then mix in onions and parsley.

Tomato Sauce

  1. Parcook the split peas: cover with water, bring to a boil, then simmer until tender, about 20-25 minutes. Drain and set aside.
  2. In a saucepan, heat oil over medium heat. Sauté onions until translucent. Add garlic and fry until fragrant.
  3. Stir in tomato paste, vinegar, coriander, cumin, chilli pepper, and black pepper. Add the cooked split peas and 1 cup water. Simmer for 15 minutes until reduced.

Assembly

  1. Roll each dough ball thinly on a floured surface. Slice into 2-inch squares.
  2. Spoon meat mixture onto each square, fold by connecting opposite corners, seal the edges, and fold the sides.
  3. Oil the steamer basket base. Arrange dumplings without touching each other. Steam for 15-20 minutes until cooked through.

Yoghurt Dressing

  1. Mix yoghurt, labneh, lemon juice, zest, garlic, dill, and mint. Season to taste.

To Serve

  1. Arrange steamed mantu on a serving platter. Pour tomato and split pea sauce over the mantu, drizzle yogurt sauce on top. Garnish with paprika and fresh herbs.

Notes

Filling, dough, and sauces can all be prepared a day ahead

Assembled mantu can be refrigerated covered with damp cloth before steaming