This recipe is from Episode 4 of Secret Meat Business


  • For the dough

  • 4 cups plain flour, sifted

  • 2 cups natural yogurt

  • pinch of salt

  • For the filling

  • 250 grams minced lamb

  • 2 Cloves garlic, crushed

  • 1 brown onion, finely diced

  • 1 teaspoon toasted, ground cumin

  • salt

  • pepper

  • 2 fresh bay leaves

  • 1 tablespoon Sesame seeds

  • ½ cup fresh coriander, roughly chopped

  • ½ cup parsley, roughly chopped

  • ¼ cup mint, roughly chopped

  • ½ teaspoon lemon zest

  • 1 tablespoon raisins

  • 1 tablespoon whole almonds, chopped

  • Olive Oil


  • To make the dough:

  • 1.

    In a mixing bowl place flour and yogurt and blend till it forms a soft dough.

  • 2.

    Set the dough to one side and let it rest for ½ an hour.

  • To make the filling:

  • 1.

    Heat a pot over a medium heat and add olive oil, garlic, and onion.

  • 2.

    Stir, until soft, add the cumin and bay leaves.

  • 3.

    Season with salt and pepper, then the sesame seeds.

  • 4.

    Stir for two to three minutes

  • 5.

    Add the lamb ensuring that all clumps are broken up, stir until the meat is cooked.

  • 6.

    Stir in the coriander, parsley, mint, lemon zest and raisins, then add the almonds.

  • 7.

    Place the mixture into a dish and cool in the fridge.

  • 8.

    Cut the dough in half and dust it with flour, roll out to ½ cm thick and cut into 10 cm circles.

  • 9.

    Add a tablespoon full of the cooled lamb meat to the centre of the dough and wet the edges with water, fold over and pinch the edges, sealing the meat inside.

  • 10.

    Repeat the process until all dumpling mix is finished.

  • 11.

    Place dumplings in a pot of boiling water, for 3 to 4 minutes or until cooked.

  • 12.

    Place dumpling on a large plate and serve with yogurt and burnt butter sauce.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 273kj
  • Fat Total 9g
  • Saturated Fat 3g
  • Protein 10g
  • Carbohydrate 37g
  • Sugar 3g
  • Sodium 309mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by FayebeReport
I loved these. It made a lot and I could have gone thinner with the dough and made more. I cooked them all but had some left overs so the next day I shallow fried them until golden brown and served them with sour cream and sweet chilli sauce - they were amazing. Will be making these again for sure. Thanks Adrian x
Posted by normbyReport
Hi Sonya
butter, almond, raisins and parsley. They looked awesome am going to make them (just saw the episode)
Posted by 29sonReport
Cant remember what was in the burnt butter sauce ?? Otherwise delicious
Posted by Hot ChilliReport
Where is the Burnt Butter Sauce part of the recipe? I really want to try making this!!!