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1 kilogram of Minced Lamb
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1 large Onion (finely chopped)
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2 cloves of Garlic (Lehsan) (grated or minced)
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2 Red Chillies (finely chopped)
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1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)
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1 tbsp. Coriander Powder (Pisa Dhania)
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Salt (to taste)
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Ready Made Wonton Wrappers (available at Asian food stores)
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500 grams of
Plain Yogurt
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4 more cloves of Garlic (Lehsan) (grated or minced)
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A bunch of Fresh Mint (Podina) (for garnish)
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3 tsp. Cooking Oil
- Heat cooking oil in a frypan until hot. Add onions and fry until transparent.
- Add the garlic and meat and mix thoroughly to break it into a finely minced texture, and cook until the meat is brown.
- Add the seasonings, coriander, and chilli, and continue to cook for 20 minutes adding only enough water, if any, to prevent the meat from sticking.
- Allow the meat mixture to cool a little, and then take a wonton wrapper, and place a teaspoon of meat mixture into the center.
- Fold the wonton wrapper to create a dumpling by taking the two opposite corners and sealing them with wet fingers. Then repeat with the other corners, creating a neat parcel.
- Place the mantu into a steamer, and cook for 30 minutes. Create a sauce by mixing the
plain yogurt
and garlic together.
- Assemble the dish by covering the base of a large platter with the yogurt sauce, and cover with the meat parcels, piling them on top of each other to create a mound.
- A little sauce can be spooned over the lot, then some minced lamb, topped with the mint leaves.
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