3 tbsp vegetable oil or clarified butter (ghee)
500 g lean minced lamb
4 onions, finely chopped
2 tsp finely chopped garlic
½ tsp ground coriander
1 tsp ground cumin
¼ tsp chilli powder
½ tsp salt
40 Shanghai (square white) wonton wrappers
natural yoghurt
chopped flat-leaf parsley
Method
Heat the oil or ghee in a wok or frying pan and add the lamb.
Fry over low heat until lightly browned, stirring to separate the meat.
Add the onion and stir-fry until it is translucent.
Add the garlic, spices and salt and stir-fry for another 3 minutes or until fragrant.
Transfer to a bowl to cool.
Place a heaped teaspoon of lamb filling in the middle of a wonton wrapper.
Brush the edges with a little water and draw two opposite corners together to meet in the middle.
Draw in the other two corners and seal the edges.
You should have a square pouch.
Repeat with the remaining wrappers and filling.
Place the mantu in a steamer, making sure they don’t touch, and steam for 10 minutes.
Top each mantu with a spoonful of yoghurt and a sprinkling of parsley.