🥘 Ingredients
- lamb shoulder 500 g
- onion 4-5
- fat tail 300 g
- salt 1 ½ tsp
- cumin 1 tsp
- black pepper
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Don't skimp on onions — they're the main source of juiciness here, the classic ratio is almost 1:1 by weight with meat.
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Fat tail (kurdyuk) is essential for authentic flavor. If you can't find it — substitute with butter: place a small piece in each mant when shaping.
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Cumin is the only spice that's really needed. You can grind whole seeds in a mortar before adding — the aroma will be stronger.
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Some add potato (small cubes) — this is the Tashkent variation, also delicious, about 1-2 potatoes for this quantity.
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The dough for manty can be the same as for pelmeni dumplings, but roll it significantly thicker and into squares ~10×10 cm.
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1Cut the lamb shoulder into small cubes (about 5-7 mm) — this is essential, a meat grinder won't work here.
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2It's precisely the chopped texture that makes manty authentic. onion should also be cut into small cubes — there should be plenty, almost as much as the meat by volume. The onion provides juice and moisture inside.
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3Mix the meat, fat tail , onion, salt , cumin , and black pepper to taste. Let it rest in the refrigerator for 60 minutes — the onion will release juice and everything will marinate.