Afghani lamb mantu

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.