Saliha's Lamb Manty
For 2 (for 4)
Onion: 1 (2)
Fresh Mint: 1 bunch (2 bunches)
Lamb Mince: 1 pack (2 packs)
Cumin Seeds: 1 pod (2 pods)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Garlic: 2 sachets (4 sachets)
Chilli Flakes: 2 pods (4 pods)
Garam Masala: 1 pod (2 pods)
Dumpling Pastry: 1 pack (2 packs)
Sour Cream: 1 pot (2 pots)
Sautéed Tomato Paste: 1 sachet (2 sachets)
Butter: 2 packs (4 packs)
Per serving: Energy (kcal) 813 Fat 60g of which saturates 33g Carbohydrates 78g of which sugars 9g Protein 46g Salt 1.22g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Since winning Masterchef, Saliha Ahmed has dived even deeper into the fascinating history of her favourite cuisine. In her debut cookbook, Khazana (‘treasure trove’) Saliha has created a striking, fresh fusion of modern home cooking and the grand traditions of India’s bygone Mughal empire. This recipe is inspired by the Central Asian heritage of the first Mughal emperor, Babur, imagining the kinds of Indian flavour that might have found their way into the lamb ‘manty’ (dumplings) enjoyed at his royal banquets. The result is a meltingly tender, meaty dumpling that brings a surprising depth of warming, earthy spice.
Preparation time:For 2 - 45 minsFor 4 - 60 mins
Cooking time:For 2 - 45 minsFor 4 - 60 mins
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