While Afghanistan has had a tough luck in their previous match, they’ve been quite a competitor and are a hit globally. Much like these mutton dumplings which are quite a hit too. They’re served with a chana dal gravy. Try them for today’s #AFGvPAK match! #WorldCricEAT #CWC19

MANTU

Ingredients

300 grams mutton mince
8-10 wonton squares
1 cup yogurt
2 tsps garlic paste
1 lemon
Salt to taste
1 tbsp ghee
1 tbsp finely chopped garlic
2 medium white onions, finely chopped
1 tsp cumin powder
2 tsps coriander powder
½ tsp red chilli powder
1 tsp garam masala powder
¼ tsp black pepper powder
¼ cup chopped fresh mint leaves
1 tbsp chopped fresh coriander leaves
Dal
½ tbsp ghee
½ tbsp finely chopped garlic
2 medium onions, sliced
¼ tsp turmeric powder
½ tsp garam masala powder
Salt to taste
½ tsp coriander powder
½ tsp cumin powder
2 tsps tamarind pulp
1 cup Bengal gram (chana dal), cooked ¾
1 tbsp chopped fresh mint leaves
Mint sprig for garnish

Method

1. For the yogurt sauce, add yogurt in a large bowl, add garlic paste, squeeze ½ lemon and add salt. Mix well and set aside.
2. Heat ghee in a non-stick pan, add garlic and sauté well. Add onions and mix well. Cook till translucent.
3. Add mutton mince and sauté on high heat for 2-3 minutes. Add salt, cumin powder, coriander powder, red chilli powder and garam masala powder. Add black pepper powder and mix well. Cook till the mince is ¾ cooked.
4. Add chopped mint, chopped coriander, squeeze remaining lemon and mix well. Cook for a few seconds. Take it off the heat and transfer into a bowl. Allow to cool slightly.
5. Take a wonton sheet, place a portion of the mixture in the centre and apply water on the edges. Pinch to seal and shape as a mantu.
6. Heat sufficient water in a steamer, place the prepared mantus and steam for 10-15 minutes.
7. Meanwhile, for the dal, heat ghee in a non-stick pan. Add garlic and sauté well. Add onions, sauté till golden brown.
8. Add turmeric powder, garam masala powder, salt and coriander powder. Add cumin powder and ½ cup water. Mix well.
9. Add tamarind pulp and mix well. Add Bengal gram, mix well. Add ¾ cup water, mix and cook till the mixture thickens.Add chopped mint and mix well. Take it off the heat.
10. To serve, drizzle a portion of the prepared yogurt sauce and place the mantus on top.
11. Drizzle yogurt sauce on top of each mantu and add dal mixture on top. Garnish with mint sprig and serve hot.

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