Creative, Flavoursome, Economical, wow factor,
Ingredients
| 500 g | Lamb rumps, minced (Main) |
| 1 | Egg |
| 1 small | Onion, grated |
| 1 tsp | Cumin, ground |
| 1 tsp | Coriander, ground |
| 1 tsp | Sambal oelek, minced |
| 2 tsp | Smoked paprika, ground |
| ¼ cup | Pistachio nuts, chopped |
| 1 packet | Wonton wrappers, square |
| 50 g | Butter, . |
| 250 g | Chicken stock, . |
| 250 g | Water, . |
| 150 ml | Greek yoghurt |
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Directions
- Combine, mince, egg, onion, cumin, coriander, sambal, paprika, salt and pepper and pistachios.Place teaspoonsful in the centre of each wonton wrapper.Brush the edges with water and fold the edges over on themselves. Place into an oiled baking dish, I used a paella pan but you can use any dish- preferably round. After arranging manti in your dish,-slice butter and distribute evenly over manti. Place in oven for 10 minutes Remove from oven and add broth which should fill the pan about ½ way up the manti. If required add water to adjust level. Return to the oven for an additional 15 – 20 minutes until the edges are crispy and brown and stock is mostly absorbed Remove from oven and rest for at least for 5 minutes. Serve with a Tabouleh salad and Greek yogurt sprinkled with sumac. If you're vegetarian, use roasted sweet potato or pumpkin in place of the lamb
- This is a great meal to make with your children - it can be scaled to feed from one person or a crowd. I like to serve this with cucumber and tomato salsa - but really depends on what is in season.
