Mantu Dumplings

1 kilogram of Minced Lamb
1 large Onion (finely chopped)
2 cloves of Garlic (Lehsan) (grated or minced)
2 Red Chillies (finely chopped)
1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)
1 tbsp. Coriander Powder (Pisa Dhania)
Salt (to taste)
Ready Made Wonton Wrappers (available at Asian food stores)
500 grams of Plain Yogurt
4 more cloves of Garlic (Lehsan) (grated or minced)
A bunch of Fresh Mint (Podina) (for garnish)
3 tsp. Cooking Oil

METHOD:

Heat cooking oil in a frypan until hot. Add onions and fry until transparent.

Add the garlic and meat and mix thoroughly to break it into a finely minced texture, and cook until the meat is brown.

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 center.

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. Create a sauce by mixing the plain yogurt and garlic together.

Assemble the dish by covering the base of a large platter with the yogurt 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.