Step 1 of 7
Mantu (Afghan Steamed Dumplings)
Sift the flour with 1 tsp salt into a bowl. Gradually mix in enough water to form a stiff dough. Knead on a clean surface for 5–10 minutes until elastic and shiny. Cover with a damp cloth and rest for 1 hour.
Step 2
Combine the lamb mince, onions, chilli, 1 tsp salt, black pepper, and any spices in a bowl. Mix thoroughly.
Step 3
Divide the dough into 4 balls. Roll each out to 1.5mm thickness and cut into 10cm squares. Place 1 heaped tsp of filling in the centre of each square.
Step 4
Bring two opposite corners to meet in the centre and pinch firmly together. Bring the remaining two corners in the same way. The parcels should not be fully sealed — leave a small opening for steam to penetrate.
Step 5
Grease the steamer shelves with fat. Arrange the mantu with a small gap between each. Steam over medium heat for 30–45 minutes.
Step 6
Meanwhile, heat the oil in a small pan, add the tomato purée, and bring to the boil. Stir and simmer on low heat until the mantu are ready.
Step 7
Arrange the mantu on a large warm dish. Spoon the tomato sauce over the top, followed by the strained yoghurt. Sprinkle with chopped coriander and serve.
