Lamb dumplings with garlic yoghurt and buttered pine nuts
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 6
Soft pasta dumplings filled with spiced lamb, fried until crisp, then dipped in a glossy date and lamb jus. Served with cool garlic yoghurt and finished with buttery pine nuts, this is a brilliant sharing dish for a weekend feast.
Ingredients
For the lamb filling
- 800g/1lb 12oz lamb mince (20–25% fat)
- 1 white onion, finely grated
- 2 garlic cloves, crushed
- 1½ tsp shawarma spice (or ras el hanout)
- 100ml/3½fl oz cold water
- salt and freshly ground black pepper
For the pasta dough
For the date lamb jus
- 1 litre/1¾ pint lamb stock
- 50g/2oz date syrup
For the garlic yoghurt
- 300g/10½oz Greek-style yoghurt (full-fat)
- 1 small garlic clove, finely grated
- pinch of salt
- freshly ground black pepper
For the buttered pine nuts
- 80g/3oz pine nuts
- 30g/1oz unsalted butter
- pinch of sea salt flakes
- freshly ground black pepper
To serve
- 4 spring onions, thinly sliced
Method
To make the lamb filling, put the lamb mince in a large bowl. Add the onion, garlic, shawarma spice, cold water and season with salt and pepper. Mix well until fully combined. The mixture will feel quite loose – that’s what you want.
Place in the freezer for 10–15 minutes to firm slightly.
Shape into 30–40g/1–1½oz balls and place on a tray. Freeze again for 10–15 minutes until firm, then transfer to the fridge until ready to use.
To make the pasta dough, put the flour and semolina in a large bowl.
Bring 210ml//7fl oz water, salt and honey to the boil in a saucepan. Pour into the flour mixture and stir quickly with a wooden spoon until it comes together.
Tip into a freestanding mixer fitted with a dough hook. Leave to cool slightly, then add the eggs one at a time, mixing until incorporated.
Knead for 5–7 minutes until smooth and elastic.
Wrap in cling film and rest for 1 hour.
Roll out using a rolling pin or pasta machine to 2–3mm thick. Cut into 8–10cm//3–4in circles.
To assemble, place a lamb ball in the centre of each circle. Fold and seal the edges well, ensuring there are no air pockets.
To make the date lamb jus, put the lamb stock and date syrup in a saucepan and bring to the boil.
Reduce the heat and simmer until reduced by around two thirds, or until the sauce coats the back of a spoon. If you run your finger through it, it should leave a clear line. Set aside.
To make the buttered pine nuts, melt the butter in a frying pan over medium heat.
Season with sea salt flakes and pepper, then set aside.
To make the garlic yoghurt, mix the yoghurt, garlic, salt and pepper together. Chill until ready to serve.
To cook and serve, heat oil in a deep, heavy-based saucepan to 180C.
Deep-fry the dumplings in batches for 3–4 minutes, or until golden and cooked through. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Remove with a slotted spoon and immediately dip into the warm date lamb jus for 5 seconds, turning to coat.
Spoon the garlic yoghurt onto a serving plate. Arrange the dumplings on top and spoon over a little extra jus.
Scatter with spring onions and the warm buttered pine nuts.
