Steamed dumplings: lamb (Mantu 1) from Parwana: Recipes and Stories from an Afghan Kitchen (page 38) by Durkhanai Ayubi and Farida Ayubi and Fatema Ayubi

  • carrots
  • coriander seeds
  • curry powder
  • garlic powder
  • sweet paprika
  • tomato paste
  • tomatoes
  • turmeric
  • ground lamb
  • yogurt
  • all-purpose flour
  • Savoy cabbage
  • chana dal
  • yellow onions
  • dried mint

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Etrnalhope on September 13, 2021

    I cheated and used wonton wrappers--the white ones, not yellow. Turned out delicious! Nice combo of flavors. The index finger holes nicely catch sauce. Even though it seems just like a garnish in reading the recipe, I feel like the dried mint made a big difference. I used goat instead of lamb. I'm not sure if it was because of the size of the wonton wrappers, but 1 tsp filling felt like too little, I used closer to 1 TBSP.

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