The recorded dough and preference for raw lamb filling are retained here. Seasoning quantities and finishing details are newly completed for the cookbook.
New cookbook version · Serves 6–8
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- Dough: 418 g plain flour, 5 g salt, 26 g canola oil and 215–225 ml water
- Filling: 500 g lamb mince, 1 small finely grated onion, 1½ tsp seven spice, ¼ tsp cinnamon, ¾ tsp salt, ¼ tsp pepper and 2 tbsp toasted pine nuts
- Yoghurt sauce: 2 kg plain yoghurt, 1 egg, 2 tbsp cornflour mixed with 4 tbsp cold water, 1 tsp salt and 250 ml water, plus more as needed
- Finish: 30 g ghee, 5 crushed garlic cloves and ½ cup chopped fresh coriander
Method
- Mix flour, salt, oil and 200 ml water. Add remaining water gradually to make a smooth, firm dough. Knead 8–10 minutes, cover and rest 30–45 minutes.
- Mix raw lamb with the onion, spices, salt, pepper and pine nuts. Keep chilled.
- Roll dough 1–2 mm thick. Cut 6 cm circles, add a small teaspoon of filling, fold and seal into half-moons, then bring the tips together.
- Bake on lined trays at 190°C fan-forced for 12–18 minutes until lightly golden. The meat will finish cooking in the sauce.
- Whisk yoghurt, egg, cornflour mixture, salt and water in a heavy pot before heating. Warm gradually, stirring continuously, until gently simmering and smooth.
- Add dumplings and simmer gently for about 12–15 minutes, stirring carefully. Check a dumpling’s centre reaches at least 71°C and the dough is tender. Add hot water if the sauce is too thick.
- Cook garlic in ghee for 30–45 seconds, add coriander briefly, then stir into the yoghurt. Serve hot.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
