Afghani lamb mantu
Nutrition Info.(per serve)
- 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
Total fat 12g
Saturated fat 4g
Dietary fibre 9g
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.
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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