Afghan Lamb Mantu

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 1 pound (450g) ground lamb 1 pound (450g) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• For the tomato sauce: For the tomato sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes 1 can (14 ounces) crushed tomatoes
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• Salt to taste Salt to taste
• For serving: For serving:
• Yogurt Yogurt
• Chopped fresh cilantro Chopped fresh cilantro

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 26g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour and salt for the dough. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a mixing bowl, combine the ground lamb, chopped onion, minced garlic, ground coriander, ground cumin, ground turmeric, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   On a lightly floured surface, roll out the dough into a thin sheet. Cut the dough into small squares, approximately 3 inches in size.
4. 4.
   Place a spoonful of the lamb filling in the center of each dough square. Fold the dough over the filling to form a triangle and pinch the edges to seal.
5. 5.
   Bring a large pot of water to a boil. Add the dumplings and cook for about 20 minutes or until they are cooked through.
6. 6.
   While the dumplings are cooking, prepare the tomato sauce. Heat vegetable oil in a saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown. Stir in the crushed tomatoes, ground paprika, and salt. Simmer for 10 minutes.
7. 7.
   Serve the Afghan Lamb Mantu hot, topped with the tomato sauce, a dollop of yogurt, and a sprinkle of chopped fresh cilantro.

Treat your ingredients with care...

• Ground lamb — Make sure to use lean ground lamb for a healthier option. If desired, you can substitute ground beef or chicken.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes or use fresh tomatoes that have been peeled and crushed.

Tips & Tricks

• To save time, you can prepare the filling and tomato sauce in advance and refrigerate them until ready to use.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or red chili flakes to the lamb filling.
• Serve the mantu with a side of naan bread or rice for a complete meal.

Serving advice

Serve the Afghan Lamb Mantu as a main course, accompanied by a fresh salad or steamed vegetables. Provide extra tomato sauce and yogurt on the side for dipping.

Presentation advice

Arrange the steamed dumplings on a platter, drizzle the tomato sauce over them, and garnish with a sprinkle of chopped fresh cilantro. The vibrant colors and enticing aroma will make the dish visually appealing.