Ingredients

• Lamb neck 500g, cut into 5cm chunks
• Onions 2, roughly chopped
• Carrots 2, roughly chopped
• Celery 1 stick, roughly chopped

DOUGH

• Plain flour 500g (4 cups), plus extra for dusting
• Sea salt

YOGURT SAUCE

• Natural yogurt 3 tbsp
• Double cream 2 tbsp
• Garlic 1 small clove
• Ginger juice squeezed from 1 tbsp of grated ginger

TO SERVE

• Pomegranate molasses 1 tbsp
• Chili Pepper EVOO
• Dried chili flakes

Directions

• Step 1

  Heat the oven to 395F.  Add the lamb and vegetables to a roasting tin and cook for 30 minutes until browned.

• Step 2

  Cover with 1.5 liters of water and turn the oven down to 300F 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 (1 cup) 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 sheet into 5cm squares and put ½ tsp of the meat filling in the center. Bring each corner of the dough together and pinch to form a parcel (as seen in the photo above). Press to seal. Repeat with the remaining dough.

• Step 8

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