Mantu

Ingredients

• 60 ml (¼ cup) vegetable oil or clarified butter (ghee)
• 500 g lean minced lamb 
• 4 onions, finely chopped 
• 2 tsp finely chopped garlic 
• ½ tsp ground coriander 
• 1 tsp ground cumin 
• ¼ tsp chilli powder
• ½ tsp salt 
• 40 Shanghai (square white) wonton wrappers 
• natural yoghurt, to serve 
• dhal, to serve (optional)
• chopped flat-leaf parsley, to serve

Instructions

Heat the oil or ghee in a wok or frying pan and add the lamb. Fry over low heat until lightly browned, stirring to separate the meat. Add the onion and stir-fry until it is translucent. Add the garlic, spices and salt and stir-fry for another 3 minutes or until fragrant. Transfer to a bowl to cool.

Place a heaped teaspoon of lamb filling in the middle of a wonton wrapper. Brush the edges with a little water and draw two opposite corners together to meet in the middle. Draw in the other two corners and seal the edges. You should have a square pouch. Repeat with the remaining wrappers and filling.

Place the mantu in a steamer, making sure they don’t touch, and steam for 10 minutes. Top each mantu with a spoonful of yoghurt, dhal (if using) and a sprinkling of parsley.