| Created by | Spinneys |
| Prep time | 25 minutes |
| Soaking Time | 60 minutes |
| Cook time | 40 minutes |
| Serves | 6 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
| Calories | 672 |
| Fat | 28.1g |
| Saturates | 8.6g |
| Protein | 30.7g |
| Carbs | 76.8g |
| Sugars | 10.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRinse and soak the split peas for 1 hour.
To make the dough, in a stand mixer bowl fitted with the dough attachment, combine the flour, 1 tsp oil and 2tsp salt. Gradually pour in 190ml water while mixing until a firm dough forms. Continue to knead in a stand mixer or by hand for 5-7 minutes. Divide the dough into four portions. Roll each portion into a ball and cover with cling film. Allow to rest for 30 minutes.
For the meat filling, finely chop 1 red onion, parsley and green chilli. In a medium-sized pan, heat the oil then fry the minced lamb until browned. Season with 1 tbsp coriander powder, 1 tbsp cumin powder, 1 tsp paprika, ¼ tsp chilli powder, 1 tsp black pepper and 1 tsp salt. Remove from the heat and let the mixture cool a bit. Mix in the onion, parsley and green chilli.
On a lightly floured surface, thinly roll out each each ball of dough. Using a pizza cutter or sharp knife, divide into 5cm squares. Spoon the meat mixture onto each square. Bring the opposite corners together and seal the edges.
To steam the dumplings, oil the base of a steam pot. Arrange the dumplings on the steam rack, making sure they don’t touch each other. Steam for 10-15 minutes, or until cooked through.
To parcook the split peas, place in a pot and cover with water. Bring to a boil, then reduce to a medium simmer, cooking until the peas are tender, approx. 20-25 minutes. Drain and set aside.
Finely dice a red onion. Mince a garlic clove. Heat 1 tbsp oil in a saucepan over a medium heat. Sauté the onions until translucent. Add the garlic and fry until fragrant. Stir in the tomato paste, vinegar, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin powder, ¼ tsp chilli powder, 1 tsp black pepper and salt to taste. Add the split peas and 250ml of water. Allow it to simmer for an additional 15 minutes until the excess liquid reduces.
To make the yoghurt mixture, zest a lemon and mince 2 garlic cloves. Combine the yoghurt, labneh, lemon juice, lemon zest, garlic, 1/8 tsp dill and 1/8 tsp mint in a bowl. Season to taste and set aside
When ready to serve, arrange the steamed mantu on a platter. Pour over the tomato and spilt pea sauce then top with the yogurt sauce. Sprinkle over paprika and chopped fresh coriander.
