Hand-Cut Lamb and Squash Manti with Chilli Brown Butter

Method

1. Mix the flour with a fifth of the salt, add the beaten egg and water and bring it together. Knead for 10 min into a smooth, springy dough, cover and rest for 30 min. The egg lets you roll it very thin without tearing and gives a pleasant chew.

   Add in this stepPlain flour 150 gEgg, beaten and measured 1Lukewarm water 40 mlSalt ¼ tsp

2. Toast the cumin seeds in a dry pan on medium-low heat for 1 min 30 sec, shaking, until fragrant, then crush them coarsely in a mortar.

   Add in this stepCumin seeds 1 tsp

   medium-low heat

3. Trim the sinew from the lamb but keep the fat, cut it by hand into 5 mm dice and give it a few taps with the back of the knife. Dice the squash and onion to 5 mm too, and chop the fat (or butter) very small. Put everything in a bowl with the crushed cumin, the pepper and the rest of the salt and work it with your hands for 1 minute. Hand-chopping keeps distinct pieces of meat, so every bite has texture.

   Add in this stepLamb shoulder, with its fat 180 gButternut squash or pumpkin 100 gOnion 180 gLamb fat or cold butter 20 gGround black pepper ½ tspSalt 1 tsp

4. Divide the dough into 10 pieces and roll each one very thin, about 12 cm across and 1 mm thick. Add a generous spoonful of filling, pinch two opposite edges together in the centre, then the other two, and pinch the neighbouring corners together to make square manti.

5. Oil a 24 cm steamer lightly and set the manti 2 cm apart. Bring the water below to a rolling boil on high heat, put the steamer on, cover and steam on medium-high heat for 45 min. Hand-cut meat takes a little longer than mince. Cut one open: the meat should be cooked through and the squash soft.

   Add in this stepVegetable oil (for the steamer) 1 tsp

   high heat→medium-high heat

6. Stir the finely grated garlic and dried mint into the Greek yogurt and leave it at room temperature.

   Add in this stepGreek yogurt 120 gGarlic clove 1Dried mint ½ tsp

7. Melt the butter in a small pan on medium heat and keep swirling for 2 min 30 sec. When the foam subsides, the bottom turns brown and it smells nutty, turn off the heat and stir in the pul biber. It burns quickly, so take it off the heat as soon as you see brown.

   Add in this stepButter (for the sauce) 25 gPul biber (Aleppo-style chilli flakes) 1 tsp

   medium heat

8. Spread the garlic yogurt over warm plates, set the manti on top and spoon over the chilli brown butter. Serve immediately.