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It's been found that Aussies spend at least one day creating a lamb roast meal. Meat & Livestock Australia have launched a group of recipes reflecting our love affair with lamb.
Mix the flour with a pinch of salt in a bowl. Gradually add enough water and knead to obtain a soft dough. Cover the dough with a plastic wrap and put it in the fridge for 30 minutes.
In a pan, fry the chopped onion in one tablespoon of vegetable oil on high heat until golden. Add the lamb mince, salt, pepper and mixed spice and fry until meat turns brown. Set aside to cool. On a floured surface roll out dough into a thin layer. Cut the dough into 4cm circles and place one teaspoon of meat filling at the centre of each circle. Fold over, then bring both ends of the semi circle together to obtain a dumpling. Heat vegetable oil in a medium-sized pot, and fry until golden. Remove from oil,
Drain and set aside.
Heat olive oil over medium heat in a pot. Cook rinsed rice until it is no longer translucent. Place the yoghurt in the pot, add the cornflour. Stir continuously in one direction until yoghurt thickens. It is important to stir continuously for the yoghurt not to stick to the pot. Reduce to low heat until the rice has softened. In a small pan, fry minced garlic and fresh mint with one teaspoon of vegetable oil. Add the garlic mixture to the yoghurt. Mix well and remove from heat.
Place the Chiche Barak dumplings in a serving dish and pour the sauce on top of the dumplings. Sit for about five minutes before serving to allow the pastry to sightly soften.
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