- 500g lamb mince
- 2 cloves garlic, minced
- 1 Tbsp harissa paste
- 1 tsp ground cumin
- 2 tsp ground Kakadu plum powder
- ¼ bunch finely chopped coriander
- sea salt flakes and freshly-ground black pepper
- 1¼ cups plain flour
- 1 Tbspo extra virgin olive oil
- 4 Tbsp unsalted butter
- 1 tsp dried mint
- 1 tsp Aleppo pepper
- 1½ cups thick yoghurtfinger lime pearls, toasted pine nuts, lemon wedges and macadamia oil, to serve
Preparation time: 15 minutes
Cooking time: 40 minutes
1 Combine the mince, garlic, harissa, cumin, Kakadu plum powder and coriander in a bowl. Season with salt and pepper, then mix well. Refrigerate until form.
2 Put the flour in a bowl and season with salt. Add the olive oil and ¾ cup very hot water. Mix gently, then knead until smooth. Cover and allow to cool completely. Roll out to 4mm thick, then cut into 8cm discs.
3 Form the lamb mixture into walnut-sized balls, then wrap each in a disc of pastry, pinching to seal the edges. Cook in a large saucepan of rapidly-boiling water for 5 minutes.
4 Meanwhile, heat the butter, mint and Aleppo pepper until melted. Whisk the yoghurt with ¼ cup boiling water. Drain the cooked dumplings and toss with the yoghurt. Drizzle with the butter mix, then finish with finger lime pearls, toasted pine nuts, lemon wedges and macadamia oil.