It really is as fiddly to make as it looks…but worth the effort as I’m sure those who have tasted it will agree.
Make the dough first by kneading plain flour, a pinch of salt and as much cold water as required into a stiff dough. Knead the dough untill its soft and elasticy, cover with a damp cloth and set aside for an hour.
Meanwhile mix some finely chopped lamb (or mince), chopped onions, green chillis, salt, pepper and cumin in a bowl and mix thoroughly.
Roll out the dough on a lightly floured surface and cut into squares of approx 4 inches. In the centre if each square place a teaspoon of the meat filling mixture. Draw up opposite corners of the dough and pinch together so you have a little parcel type shape. It shouldn’t be airtight though, otherwise it’ll explode when the steam builds up inside it during cooking.
Place the mantus on a steamer making sure there is ample space around each mantu. Steam for around half an hour on a medium heat.
Make the tomatoe sauce by lightly browning a chopped onion in some oil and adding some chopped skinned tomatoes - tinned is fine. Add some salt and pepper and leave to simmer untill the mantus are cooked.
To serve, spoon the tomato sauce at the bottom of a serving plate and gently place the mantus over the top. Drizzle over plenty of yogurt beaten with cumin seeds. Sprinkle with plain boiled lentils if available and chopped coriander.
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