serves
6
prep
40 minutes
cook
45 minutes
difficulty
Ace
serves
6
people
preparation
40
minutes
cooking
45
minutes
difficulty
Ace
level
Stream free On Demand
Hand Me Down Recipe
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 500 g beef mince
- ½ tsp ground coriander
- 1 tsp ground cumin
- ½ tsp dried mint
- salt and pepper, to taste
- 300 g packet square gow gee wrappers
Sauce
- 1 tbsp olive oil
- 1 small brown onion, finely chopped
- 1 tbsp tomato paste
- 3 tomatoes, coarsely grated or finely chopped
- 400 g canned lentils, drained and rinsed
To serve
- plain Greek yoghurt, seasoned to taste with salt
- coriander, chopped
Instructions
- Heat the oil in a heavy-based saucepan over medium heat. Add the onion and cook until soft. Add the mince, spices, salt and pepper and cook for 10 minutes or until browned. Break up the mince with a spoon as it cooks. Remove from the heat and set aside to cool.
- To assemble, place a small spoonful of mince mixture in a gow gee wrapper. Dab each corner with water and draw 2 opposite corners together to meet in the middle and seal. Repeat to join the remaining opposite corners. Finally, join the 2 adjacent sides and seal, leaving a small opening in the top. You should have a square pouch. Repeat for the remaining mantu.
- When ready to cook, place the mantu in a steamer and cook in batches for 10–15 minutes or until soft and translucent.
- Meanwhile, for the sauce, heat the oil in a saucepan over low–medium heat. Add the onion and cook until soft. Stir in the tomato paste, tomatoes and 60 ml (¼ cup) water and simmer for 10 minutes. Add the lentils and cook for another 2 minutes.
- To serve, spread a generous amount of yoghurt on the bottom of a serving plate. Top with the mantu, then spoon over the sauce, top with a little more yoghurt and scatter with coriander.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Hand Me Down Recipe
