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 ground lamb, onions, chili, 1 tsp salt and the black pepper in a bowl and 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 center of each square.
Step 4
Bring two opposite corners to meet in the center 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 a little of the oil. Arrange the mantu with a small gap between each and steam over medium heat for 30 to 45 minutes, until the dough is tender and the filling is cooked through with no pink.
Step 6
Meanwhile, heat the rest of the oil in a small pan, stir in the tomato paste and the water for the sauce, bring to a boil, then 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 yogurt, and sprinkle with chopped cilantro to serve.