Ingredients

250 grams minced lamb
4 x Cups plain flour
2 x Cups yogurt
2 x Cloves garlic
1 x brown onion
1 x Teaspoon toasted cumin
2 x Bay leaves
1 x Tablespoon Sesame seeds
1/2 Teaspoon lemon zest
1 x Tablespoon raisins
1 x Tablespoon almonds
Fresh coriander
Fresh parsley
Fresh mint
Olive Oil



Method

Add 4 cups of plain flour and 2 cups of yogurt into a mixing bowl and blend till it forms a soft dough.

Place the dough to one side and let it rest for 1/2 an hour.

Heat up a pot and add in olive oil.

Roughly chop 2 cloves of garlic and finely dice one brown onion and place into the pot.

Stir the ingredients while adding one teaspoon of toasted cumin and 2 bay leaves.

Season with salt and pepper. Add 1 tablespoon of sesame seeds.

Add 250 grams off minced Lamb ensuring that all clumps are broken up. Stir until the meat is brown.

Roughly chop fresh coriander, parsley and mint and add to the pot. Add 1/2 a teaspoon of lemon zest and 1 tablespoon of chopped raisins.

Chop up 1 tablespoon of almonds and add to the pan and stir till meat it cooked. Place the meat into a dish and cool it down in the fridge

Cut the dough in half and dust it with flour. Roll out the dough and cut into circles.

Add a spoon full of the cooled lamb meat to the centre of the dough and wet the edges of the dough with water.

Fold the dough over and pinch the edges, sealing the meat inside. Repeat the process until all dumpling mix is finished. Place dumplings in boiling water until cooked.

Place dumpling on a large plate and serve with yogurt and burnt butter sauce.