Yogurt, coriander, garlic, onions, green onions, tomatoes, potatoes, and fruit are staples in Afghan food. Not to mention its a combination of the many different ethnic groups, such as Pashtuns, Tajiks and Uzbeks, with Indian influence of use of many spices such as saffron, corriander, black pepper, cardamon, etc etc. Also Lamb is a huge favorite amoung Afghan cuisine. Mmmm Lamb.
I decided to make mantu because it sounded delicious. Lamb and Onion dumpling. yum? I think so.
Mantu Dumplings:
-3 tbs. oil
-1 lb. minced/ ground lamb
-1 yellow onion, finley chopped
-2 cloves of garlic, minced or grated.
-1-2 red chilis, finley chopped
-1 tsp. ground black pepper
-1 tbs. coriander powder
-1/2 tsp. salt
-A package of premade wonton wrappers.
-1/2 c. plain yogurt
-4 extra cloves of garlic, finley minced
Heat oil in a skillet over medium-high heat. Fry the onions and garlic until translucent, 2-3 mins. Add in the meat, cook until brown; breaking it down into a fine texture. Stir in the seasonings and chilis, add in 1 tbs of water, continue to cook for 15 to 20 mins. Remove from heat and allow to cool slightly. Take one wonton wrapper and place 1/2 tbs. of the mixture in the center, wet the egdes of the wrapper with water. Take another wrapper and cover and fold until all edges are sealed. Repeat until all the filling is gone. Place in a steamer and steam for 30 mins.
Meanwhile in a small bowl combine the yogurt and the extra 4 cloves of minced garlic, pepper to taste. This will be a most loveley sauce to compliment the dumplings.
Take the dumplings out, dip them in the sauce, eat, enjoy.
These wonton thing-a-ma-gigs are so freggin good. Flavorful, spicy bold, but the sauce is tangy and cool with a lot of zip. Great Combo.
HOO-RAH
