Mantu (Lamb Dumplings)
Ingredients:
Oil as required
Mutton Mince 500 gm
Onions diced 1 kg
Coriander powder 1 tbsp
Black paper ground to taste
Ingredients for Split Pea Sauce
Oil 3 tbsp
Onion diced 2
Garlic crushed 2 cloves
Tomatoes diced 3
Tomato paste 1 tbsp
Yellow split peas (soaked) 250 gm
Water 200 ml
Salt 1 tsp
Black pepper ground to taste
Ingredients Yogurt Sauce
Yogurt 500 gm
Garlic 2 cloves
Mint leaves few leaves
Salt to taste
Ingredients for Dough
Flour 500 gm
Water as needed
For Garnish
Mint leaves to garnish
Chili powder to garnish
Method for Filling
Heat a little oil in a pan, add the mutton mince and fry till its color is changed, then add in chopped onion, sauté until it is translucent. Lastly add coriander powder and black pepper. Mix well and remove from fire, keep aside to cool.
Method for Split Pea Sauce
Heat oil in a sauce pan, add in chopped onion and garlic, fry until golden brown. Stir in the chopped tomatoes and tomato paste.
Now add split peas and water, cover and cook for 30 – 45 minutes, until the peas are soft. Lastly season it with salt and pepper. Remove from fire and keep aside.
Method for Yogurt Sauce
Mix yogurt with crushed garlic, salt to taste and mint leaves.
Method for Dough
Place the flour into a mixing bowl, gradually add in water and mix continuously with your hands until it forms into dough. Leave to rest for 15 – 20 minutes.
Lightly flour a work surface, form the dough into small balls, roll each ball into thin circles with a rolling pin. Place a spoonful of filling mixture in centre of each round, brush the edges with water and fold into dumplings shape.
Now grease the surface with of steamer with a little oil, put dumplings into steamer and cook for 25 – 35 minutes.
Now garnish dumplings with chili powder and mint leaves, serve with yogurt sauce and split pea sauce.
Ingredients:
Oil as required
Mutton Mince 500 gm
Onions diced 1 kg
Coriander powder 1 tbsp
Black paper ground to taste
Ingredients for Split Pea Sauce
Oil 3 tbsp
Onion diced 2
Garlic crushed 2 cloves
Tomatoes diced 3
Tomato paste 1 tbsp
Yellow split peas (soaked) 250 gm
Water 200 ml
Salt 1 tsp
Black pepper ground to taste
Ingredients Yogurt Sauce
Yogurt 500 gm
Garlic 2 cloves
Mint leaves few leaves
Salt to taste
Ingredients for Dough
Flour 500 gm
Water as needed
For Garnish
Mint leaves to garnish
Chili powder to garnish
Method for Filling
Heat a little oil in a pan, add the mutton mince and fry till its color is changed, then add in chopped onion, sauté until it is translucent. Lastly add coriander powder and black pepper. Mix well and remove from fire, keep aside to cool.
Method for Split Pea Sauce
Heat oil in a sauce pan, add in chopped onion and garlic, fry until golden brown. Stir in the chopped tomatoes and tomato paste.
Now add split peas and water, cover and cook for 30 – 45 minutes, until the peas are soft. Lastly season it with salt and pepper. Remove from fire and keep aside.
Method for Yogurt Sauce
Mix yogurt with crushed garlic, salt to taste and mint leaves.
Method for Dough
Place the flour into a mixing bowl, gradually add in water and mix continuously with your hands until it forms into dough. Leave to rest for 15 – 20 minutes.
Lightly flour a work surface, form the dough into small balls, roll each ball into thin circles with a rolling pin. Place a spoonful of filling mixture in centre of each round, brush the edges with water and fold into dumplings shape.
Now grease the surface with of steamer with a little oil, put dumplings into steamer and cook for 25 – 35 minutes.
Now garnish dumplings with chili powder and mint leaves, serve with yogurt sauce and split pea sauce.
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