Mantu (Lamb Dumpling), Bulani Bread And Flan De Leche by Zarnak Sidhwa

Ingredients For Mantu (Lamb Dumpling)

• Oil  as required
• Mutton mince  500 gm
• Onions diced  1 kg
• Coriander powder  1 tbsp
• Black paper ground  to taste

For Split Pea Sauce:

• Oil  3 tbsp
  
• Onion diced  2
  
• Garlic crushed  2 cloves
  
• Tomatoes diced  3
  
• Tomato paste  1 tbsp
  
• Yellow split peas 250 gm
  
• Water  200 ml
  
• Salt 1 tsp
• Black pepper ground  to taste

Yogurt Sauce:

• Yogurt 500 gm
  
• Garlic  2 cloves
  
• Mint leaves  few leaves
  
• Salt to taste

For Dough:

• Flour  50 gm
  
• Water  as needed

For Garnish:

• Mint leaves  to garnish
• Chili powder  to garnish

Method:

1. Heat a little oil in a pan, add the mutton mince and fry till its color is changed, then add in chopped onions, saute until it is translucent lastly add coriander powder and black pepper.
2. Mix well and remove from fire, keep aside to cool/

Method For Split Pea Sauce:

1. Heat oil in a sauce pan, add in chopped onion and garlic, fry until golden brown.
2. Stir in the chopped tomato paste.
3. Now add split peas and water, cover and cook 30 -45 minutes, until the peas are soft.
   
4. Lastly season it with salt and pepper.
5. Remove from fire and keep aside.

Method For Yogurt Sauce:

1. Mix yogurt with crushed garlic, salt to taste and mint leaves.

Method For Dough:

1. Place the flour into a mixing bowl, gradually add in water and mix continuously with your hands until it forms into dough.
2. Leave to rest for 15-20 minutes.
3. Lightly flour a work surface, form the dough into small balls, roll each ball into thin circles with a rolling pin.
4. Place a spoonful of filling mixture in center of each round, brush the edges with water and fold into dumpling shape.
5. Now grease the surface with of steamer with a little oil, put dumplings into steamer.
6. And cook for 25-35 minutes.
7. Now garnish dumplings with chili powder and mint leaves, serve with yogurt sauce and split pea sauce.

Ingredients For Bulani Bread:

• Plain flour 1 kg
  
• Salt  1 tsp
  
• Water  as required

For Filling:

• Potatoes peeled  500 gm
  
• Onion  1 small
  
• Garlic finely chopped  2 cloves
  
• Ground coriander  1/2 tsp
  
• Chili powder 1/2 tsp
  
• Salt  1/2 tsp
  
• Black pepper  1/4 tsp
  
• Oil  1/2 tbsp

Method:

1. To make the filling, boil the potatoes until soft and leave to cool. grate into a bowl.
2. Gently mix in the remaining ingredients and set aside.
3. To make a dough, place the flour and salt in a large mixing bowl and gradually add water, mixing with hands until form a soft dough.
4. Leave to rest for 20 minutes.
5. Make small balls with the dough, dust a work place with little flour, roll each ball using rolling pin into circle.
6. Spread half of the circle with potato filling.
7. Flip the empty side and put on filling side, make it into half moon shape.
8. Press the edges well to seal.
9. Sprinkle the bread with a little extra flour.
10. Now heat a little oil in a frying pan, fry one bulani at a time, flip and fry the other side for 2-3 minutes until golden brown.
11. Dish it out and serve hot.

Ingredients For Flan De Leche:

• Sugar  350 gm
  
• Egg  12
  
• Vanilla essence 1 tsp
  
• Milk  1 liter

Method:

1. Put half the sugar in a saucepan and bring to a boil, then simmer, stirring continuously, until it turns to a rich caramel.
2. Pour the caramel into a large ring tin or a cake pan.
3. Tip the tin to coat the sides in caramel and leave it to set.
4. In a bowl beats the eggs with remaining sugar, beat lightly, add the vanilla essence with milk to egg mixture and mix well.
5. Pour it into the tin on top of caramel.
6. Place the tin into a baking dish, pour the boiling water to baking dish to come two-thirds of the way up the tin.
7. Put it into a preheated oven on 230 degrees.
8. Immediately reduce the oven temperature to 200 degrees, as the flan starts cooking gradually reduce the temperature to 160 degrees.
9. Cook flan for 45-60 minutes until golden brown from top.
10. Now remove flan from oven, allow to cool, then refrigerate overnight to firm up.
11. Lastly remove from ring or baking tin and serve chilled.