These delicious Uzbek-Afghan lamb dumplings are lightly spiced.
2 lbs ground lamb
1 large onion chopped finely
2 cloves of garlic
1 tsp black pepper
1 tsp salt
ready-made wonton wrappers
3 tbsp canola oil
1 cup plain yoghurt
1 clove garlic. finely minced
1/2 cup fresh mint, chopped finely
1 cup red kidney beans, cooked and cooled
pinch of salt
Make the sauce ahead of time and refrigerate overnight so the yoghurt absorbs the flavors.
Heat oil and fry onions until caramelized. Add garlic and meat and stir so the meat doesn't clump. Add salt and pepper.
Let meat mixture cool so you don't burn your fingers. Place 1 tsp. in the middle of a won ton wrapper, then seal with a tiny bit of water if necessary. Reserve 1/4 cup of lamb mixture.
Place dumplings in a steamer and cook for 30 minutes. Serve with the yoghurt sauce, and sprinkle with remaining lamb.
Note: I find lowfat yoghurt works as well as regular yoghurt, but nonfat is a little thin.
If you live place where ready made wonton wrappers aren't available, there's a decent recipe for the homemade version here.
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