Oppskrift på Manto

Ariel skrev:

Er det noen som har det? Jeg har fått helt dilla.

Det er ikke sånn veldig usunt, er det?

Manto
steamed dumplings filled with seasoned ground beef and sauteed onion,
topped with tomato-onion sauce and yogurt sauce

Observatøren skrev:

Pronto Manto

Ariel skrev:

Det er kjøtt eller kylling som er innbakt i noe deig-greier i en knallgod, hvit saus. Tror det er fra India eller noe?

Cooked throughout Afghanistan, it is modified according to region, with this dish coming from Kabul.

1 kilo minced lamb
1 large onion, chopped finely
2 cloves garlic grated or minced
2 red chillies, chopped finely
1 teaspoon black pepper
1 tablespoon coriander
Salt to taste
1 pkt wonton wrappers (available from Asian supermarkets)

500 gr natural yoghurt
4 cloves garlic, minced or grated
1 bunch of fresh mint
3 tspns oil

Method:
Heat the oil in a frypan and add the onions, cooking until they begin to turn colour.
Add the garlic and meat and mix thoroughly to break it into a finely minced texture, and cook until the meat is browned.

Add the seasonings, coriander and chilli, and continue to cook for 20 minutes adding only enough water, if any, to prevent the meat from sticking.

Allow the meat mixture to cool a little, and then take a wonton wrapper, and place a teaspoon of meat mixture into the centre.

Fold the wonton wrapper to create a dumpling by taking the two opposite corners and sealing them with wet fingers. Then repeat with the other corners, creating a neat parcel.

Place the mantu into a steamer, and cook for 30 minutes or so.

Create a sauce by mixing the yoghurt and garlic together.

Assemble the dish by covering the base of a large platter with the yoghurt sauce, and cover with the meat parcels, piling them on top of each other to create a mound.

A little sauce can be spooned over the lot, then some minced lamb, topped with the mint leaves.