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Lamb dumplings with garlic yoghurt and buttered pine nuts
Fruit and vegetables
1 white
onion
, finely grated
1 small
garlic
clove, finely grated
4
spring onions
, thinly sliced
Tins, packets and jars
100g/3½oz fine
semolina
50g/2oz date
syrup
Cooking ingredients
2 garlic
cloves
, crushed
salt and freshly ground
black pepper
400g/14oz ‘00’
flour
½ tsp
salt
1 tsp
honey
pinch of
salt
freshly ground
black pepper
80g/3oz
pine nuts
pinch of
sea salt
flakes
freshly ground
black pepper
Dairy, eggs and chilled
2 free-range
eggs
300g/10½oz Greek-style
yoghurt
(full-fat)
30g/1oz unsalted
butter
Meat, fish and poultry
800g/1lb 12oz
lamb mince
(20–25% fat)
Other
1½ tsp shawarma spice (or ras el hanout)
100ml/3½fl oz cold water
210ml//7fl oz water
1 litre/1¾ pint
lamb stock
Back to recipe
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