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Mantwo (Afghan Beef Ravioli with Split Peas and Yogurt Sauce)

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3/4 cup (6oz) plain nonfat Greek yogurt
1 teaspoon chopped fresh mint leaves
2 cloves of garlic, crushed
salt, to taste

1lb ground beef, 90% lean
1 1/2 cups chopped onion
1 carrot, grated and finely chopped
3/4 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 cup water
32 wonton wrappers
1 tablespoon tomato paste
pinch of crushed red pepper
1/4 cup water

1/2 cup (90gm) dried yellow split peas
pinch of crushed red pepper
1 teaspoon ground coriander
1 cup reduced sodium chicken broth
1 1/2 cups water

Stir together the yogurt, mint and garlic. Set aside in refrigerator.

In a large skillet, cook the beef and onions over medium high heat, crumbling the meat with a wooden spoon, until browned. Drain fat. Stir in the grated carrots, salt, pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin. Add 1 cup water, bring to a boil, then reduce heat and simmer for about 30 minutes, uncovered, until water evaporates. Allow beef mixture to cool.

Place yellow split peas, crushed red pepper, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken broth, and 1 1/2 cups water in a small saucepan. Bring to a boil, then simmer partially covered over medium-low heat, for about 45 minutes, or until lentils are cooked down into a thick, slurry-like mixture.

Meanwhile, place one wonton wrapper on a flat surface, and spoon 1 heaping teaspoon of the beef mixture into the center. Wet fingertip with water and trace around the edge of the wrapper to moisten. Place a second wrapper on top, pressing to seal the two together, and folding the edges upward and in to form a round dumpling. Repeat with remaining wonton wrappers. Place all of the wontons in a steamer basket or bamboo steamer set over simmering water, and steam for 40 minutes.

To the remaining beef mixture in the skillet, add the tomato paste, crushed red pepper, and 1/4 cup water. Simmer over medium-low heat for about 10 minutes, until liquid is evaporated.

To serve, divide the ravioli among four plates. Top with the yogurt sauce. Spoon some of the pea mixture and the ground beef on top of the ravioli, and garnish with fresh mint.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 454.9
Total Fat: 9.0 g
Cholesterol: 82.8 mg
Sodium: 510.7 mg
Total Carbs: 55.8 g
Dietary Fiber: 8.8 g
Protein: 35.2 g

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