Mantu Afghan Dumpling

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1To prepare the dough, sift the flour with 1tsp of salt into a mixing bowl. Slowly mix in as much of the water is required, until a stiff dough is formed.
2. 2Knead on a clean work surface for 5-10 minutes, until the dough is elastic and shiny. Cover with a damp cloth and set aside for about an hour.
3. 3Put the chopped lamb, onions, chilli, 1 tsp salt, ground pepper and spices in a mixing bowl and stir until everything is combined.
4. 4Divide the dough into 4 small balls, and roll out to a thickness of 1.5mm, cutting into 10cm squares. Into each square, place the 1 heaped teaspoon of the lamb mixture.
5. 5Take two opposite corners and bring them to join in the centre by nipping together firmly between your fingers, and then bring together to other two corners in the same manner.
6. 6Note that the mantu should not be entirely closed, as the steam has to be penetrate and cook the filling!
7. 7Using fat to grease the shelves of the steamer, lay the your mantu so that there is a small space between each one. Steam for 30-45 minutes over a medium heat.
8. 8In the meantime, make the tomato sauce. Warm the oil in a pan, add tomato puree, and bring to a boil. Stir and simmer on a low heat until the mantu are ready.
9. 9Remove the mantu gently from the steamer and lay the on a large, warm dish. Spoon the tomato sauce over the top, followed by the strained yoghurt, and scatter with chopped coriander to garnish.