Mantu

Ingredients

• 250 g Ground Lamb
• 1 pcs Yellow Onion
• 4 pcs Garlic
• 1.5 tsp Ground Coriander
• 1 tsp Ground Cumin
• 2.5 tsp Kosher Salt
• 1 tsp Dried Mint
• 20 pcs Wonton Wrappers
• 1.5 tsp Black Pepper
• 2 tbsp Tomato Paste
• 80 g Split Peas
• 520 ml Water
• 2 tbsp Butter
• 0.25 tsp Red Pepper Flakes
• 1 tbsp Parsley
• 250 g Plain Greek Yogurt

Method

1. In a bowl, combine {ground_lamb}, most of the {yellow_onion}, half the {garlic}, {black_pepper}, {ground_coriander}, {ground_cumin}, and {kosher_salt}. Mix until sticky and well combined so the filling stays juicy inside the dumplings.
2. Lay out {wonton_wrappers}, place a small spoonful of filling in each, then pinch the corners together into neat purses. Keep the wrappers covered as you work so they do not dry out.
3. Arrange the dumplings in a steamer basket with space between them. Steam over full heat until the wrappers turn tender and slightly translucent and the {ground_lamb} is fully cooked.
4. In a small saucepan, simmer {split_peas} with some of the {water} over medium heat until tender but not falling apart. Add a pinch of {kosher_salt} near the end so the peas keep their shape.
5. Melt {butter} in a saucepan over medium heat, add the remaining {yellow_onion} with {kosher_salt}, and cook until deep golden. Stir in the remaining {garlic}, bloom {tomato_paste}, {ground_coriander}, {ground_cumin}, and more {black_pepper} until fragrant, then add a splash of {water}. Fold in some {ground_lamb} and the cooked {split_peas}, then simmer until thick, glossy, and richly tomatoey.
6. In a bowl, whisk {plain_greek_yogurt} with the remaining {garlic}, a pinch of {kosher_salt}, and a little {water} until smooth, spoonable, and bright. Rub in half the {dried_mint} for its hay sweet aroma.
7. Spread {plain_greek_yogurt} on plates, arrange the hot dumplings over it, then spoon on the qorma. Finish with the remaining {dried_mint}, {red_pepper_flakes}, and {parsley} for freshness and contrast.