Classic manti

Step 1

Heat the oven to 220C/fan 200C/gas Add the lamb and vegetables to a roasting tin and cook for 30 minutes until browned.

Step 2

Cover with 1.5 litres of water and turn the oven down to 160C/fan 140C/gas 3 and cook for 3 hours, until the meat is very tender.

Step 3

Strain through a sieve and reduce the cooking liquor until saucy. Shred the meat and discard the vegetables.

Step 4

Mix the reduced sauce and shredded meat, season, and leave to cool.

Step 5

To make the dough, sift the flour with a pinch of sea salt in a wide bowl and make a well in the middle.

Step 6

Pour in 250ml of water and mix to form a dough. Knead for 5-10 minutes until smooth and elastic. Cover with clingfilm and chill for 30 minutes.

Step 7

Cut the dough into 3 pieces and keep covered with damp kitchen paper. Roll each piece of dough to a large thin sheet, around 2mm thick and 30cm x 30cm, on a lightly floured worksurface.

Step 8

Cut the sheet into 5cm squares and put ½ tsp of the meat filling in the centre. Bring each corner of the dough together and pinch to form a parcel. Press to seal. Repeat with the remaining dough.

Step 9

For the yogurt sauce, beat together the yogurt and double cream and then add the garlic, ginger juice and some seasoning. Chill.

Step 10

Put the manti in a pan of boiling salted water and cook for 8-10 minutes. Drain and return to the pan drizzled with 1 tbsp olive oil, to stop them from sticking together.

Step 11

Divide between 4 bowls, finish with the yogurt sauce, a drizzle of pomegranate molasses and chilli oil, and a sprinkling of dried chilli flakes.