Shish Barak (Lamb Dumplings in Garlic Yoghurt with Coriander)

Ingredients

• 250 g plain flour
• 2 tbsp olive oil
• 1 onion
• 300 g lamb mince
• 1 tsp ground allspice
• 1000 ml natural yoghurt
• 2 tbsp cornflour
• 250 g basmati rice
• 4 garlic cloves
• 30 g fresh coriander
• 20 g butter

Method

1. 1

   Mix the plain flour with 1 tbsp olive oil, ½ tsp salt and about 130ml warm water to a soft dough. Knead for 5 minutes until smooth, cover and rest for 15 minutes.

2. 2

   Meanwhile, fry the finely chopped onion in the remaining oil for 5 minutes. Add the lamb mince and allspice and fry for 8 minutes, breaking it up, until no pink remains. Season and leave to cool a little.

3. 3

   Heat the oven to 200C (180C fan, gas 6). Roll the dough out thinly, about 2mm, and cut into 5cm rounds. Put ½ tsp filling on each, fold into a half-moon and pinch the edge shut, then bring the two corners together and pinch to make a little hat. Bake on a floured tray for 10 minutes until dry and pale golden.

4. 4

   Whisk the natural yoghurt with the cornflour and 400ml water in a large pan. Heat over a medium heat, stirring constantly in one direction, for about 10 minutes until it simmers.

5. 5

   Add the dumplings and simmer gently for 10-12 minutes until the dough is tender. Meanwhile, cook the rinsed basmati rice in 500ml boiling water with 1 tsp salt, covered, on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

6. 6

   Fry the crushed garlic and chopped coriander in the butter for 1 minute until fragrant, stir into the yoghurt and serve straight away with the rice.