Afghani lamb mantu
- 1 cup yellow lentils
- 2 tablespoons olive oil
- 500g lean lamb mince
- 1 tablespoon ground coriandercilantroX
- ½ teaspoon freshly ground black pepper
- 2 onions, finely chopped
- 48 round dumpling wrappers (8cm diameter)
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon five spice
- 400g can no-added-salt diced tomatoes
- 1 cup low-fat plain yoghurt
- 1 teaspoon dried mint
- ¼ teaspoon salt
- fresh mint, to garnish
1 In a large bowl, place lentils and cover with water. Soak for at least 2 hours or overnight.
2 In a large, heavy-based frying pan, heat half of the oil over a medium-high heat. Add mince, coriander and pepper and par-cook for about 5 minutes. Remove from heat and stir in half of the onion. Remove mixture from pan and set aside.
3 In the centre of each dumpling wrapper, place a spoonful of lamb mix then wet the edges with a brush or your finger dipped in water. Fold opposite sides of the wrapper together then repeat with the other two sides. Press together to seal, forming an envelope. In a large steamer set over a pot of simmering water, steam dumplings for about 15-20 minutes.
4 Meanwhile, add remaining oil to the mince pan and heat over medium-high. Add remaining onion and half of the garlic. Sauté until translucent. Add tomato paste, five spice, tomatoes, 1 cup water and drained lentils. Reduce heat and cook until the lentils are tender.
5 In a bowl, combine yoghurt, the remaining garlic, dried mint and salt. Serve mantu topped with lentil and yoghurt sauces. Garnish with fresh mint.
Nutrition Info (per serve)
Total fat 12g
Saturated fat 4g
Dietary fibre 9g
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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