Afghani lamb mantu
The Afghani lamb mantu is a mouthwatering delicacy that has been an essential part of Afghan cuisine for generations. Drenched in aromatic spices and bursting with flavors, it’s a dish that can easily steal the limelight at any dinner table. In this article, we’re diving deep into the art of making Afghani lamb mantu, ensuring that your culinary journey is a smooth and tasty one!
Ingredients
- Lamb meat: 1 lb (about 450g)
- Onions: 2 medium, finely chopped
- Garlic: 2 cloves, minced
- Ground coriander: 1 tsp (5ml)
- Ground cumin: 1/2 tsp (2.5ml)
- Salt: 1 tsp (5ml)
- Black pepper: 1/2 tsp (2.5ml)
- Olive oil: 2 tbsp (30ml)
- Dough wrappers: 1 pack (available in most Asian supermarkets)
- Plain yogurt: 1 cup (240ml)
- Dried mint: 1 tsp (5ml)
- Fresh cilantro (coriander leaves): A handful, finely chopped
- Red pepper flakes: A pinch (optional)
Preparation Time: 40 minutes
Cooking Time: 25 minutes
Total Time: 65 minutes
Serves: 4
Nutritional Facts per serving:
- Calories: 450
- Protein: 25g
- Carbohydrates: 40g
- Dietary fiber: 3g
- Sugars: 5g
- Total fat: 20g
- Saturated fat: 7g
- Cholesterol: 80mg
- Sodium: 600mg
Instructions
- Start by preparing your lamb mixture. In a large bowl, combine your lamb, onions, garlic, ground coriander, ground cumin, salt, and black pepper. Mix well.
- In a skillet over medium heat, add the olive oil. Once it’s hot, add the lamb mixture. Cook for about 8-10 minutes or until the lamb is browned and onions are translucent.
- Take your dough wrappers and place them on a flat surface. Spoon about a tablespoon of the lamb mixture onto each wrapper.
- Carefully fold the wrapper around the filling, forming a small pouch or dumpling shape. Ensure the edges are sealed well to prevent any filling from spilling out.
- Steam the Afghani lamb mantu for about 15-20 minutes. Make sure they are placed in a single layer to ensure even cooking.
- While the mantu is steaming, prepare your yogurt sauce. In a bowl, combine plain yogurt, dried mint, and fresh cilantro. Mix well and set aside.
- Once the Afghani lamb mantu is cooked, remove them from the steamer and let them cool for a few minutes.
- Serve with the yogurt sauce and sprinkle some red pepper flakes on top if you prefer a little heat!
Tips
- To ensure your Afghani lamb mantu doesn’t stick to the steamer, place a piece of parchment paper or a lettuce leaf at the bottom.
- If you can’t find dough wrappers, you can use wonton wrappers as a substitute.
- You can also add some fresh vegetables like carrots or bell peppers to the lamb mixture for added texture and flavor.
Serving Suggestions
- Afghani lamb mantu pairs beautifully with a fresh salad or roasted vegetables on the side.
- Consider serving it with a refreshing cucumber or tomato salad to balance out the richness of the lamb.
- A cold glass of minty lemonade or a warm cup of green tea can perfectly complement this dish.
When you indulge in the Afghani lamb mantu, you’re not just savoring a dish; you’re relishing a slice of Afghan heritage. And now that you’ve got the recipe, it’s your turn to whip up this delightful dish and share the joy with your loved ones. Happy cooking from all of us at AH7!
AFGHANI LAMB MANTU
The Afghani lamb mantu is a mouthwatering delicacy that has been an essential part of Afghan cuisine for generations. Drenched in aromatic spices and bursting with flavors, it’s a dish that can easily steal the limelight at any dinner table. In this article, we’re diving deep into the art of making Afghani lamb mantu, ensuring that your culinary journey is a smooth and tasty one!
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Nutritions
Nutrition Facts
AFGHANI LAMB MANTU
Amount per Serving
Calories
450
% Daily Value*
Fat
20
g
31
%
Saturated Fat
7
g
44
%
Cholesterol
80
mg
27
%
Sodium
600
mg
26
%
Carbohydrates
40
g
13
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
25
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Lamb meat: 1 lb about 450g
- Onions: 2 medium finely chopped
- Garlic: 2 cloves minced
- Ground coriander: 1 tsp 5ml
- Ground cumin: 1/2 tsp 2.5ml
- Salt: 1 tsp 5ml
- Black pepper: 1/2 tsp 2.5ml
- Olive oil: 2 tbsp 30ml
- Dough wrappers: 1 pack available in most Asian supermarkets
- Plain yogurt: 1 cup 240ml
- Dried mint: 1 tsp 5ml
- Fresh cilantro coriander leaves: A handful, finely chopped
- Red pepper flakes: A pinch optional
Instructions
- Start by preparing your lamb mixture. In a large bowl, combine your lamb, onions, garlic, ground coriander, ground cumin, salt, and black pepper. Mix well.
- In a skillet over medium heat, add the olive oil. Once it’s hot, add the lamb mixture. Cook for about 8-10 minutes or until the lamb is browned and onions are translucent.
- Take your dough wrappers and place them on a flat surface. Spoon about a tablespoon of the lamb mixture onto each wrapper.
- Carefully fold the wrapper around the filling, forming a small pouch or dumpling shape. Ensure the edges are sealed well to prevent any filling from spilling out.
- Steam the Afghani lamb mantu for about 15-20 minutes. Make sure they are placed in a single layer to ensure even cooking.
- While the mantu is steaming, prepare your yogurt sauce. In a bowl, combine plain yogurt, dried mint, and fresh cilantro. Mix well and set aside.
- Once the Afghani lamb mantu is cooked, remove them from the steamer and let them cool for a few minutes.
- Serve with the yogurt sauce and sprinkle some red pepper flakes on top if you prefer a little heat!
Notes
- To ensure your Afghani lamb mantu doesn’t stick to the steamer, place a piece of parchment paper or a lettuce leaf at the bottom.
- If you can’t find dough wrappers, you can use wonton wrappers as a substitute.
- You can also add some fresh vegetables like carrots or bell peppers to the lamb mixture for added texture and flavor.
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