Lamb Manti


500 g Lamb rumps, minced
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

  1. 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
  2. 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.

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