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  • Olive oil for cooking

  • 1 onion finely chopped

  • 400g minced lean lamb

  • 75 g chopped parsley

  • 50 g finely chopped pine kernels

  • Pinch of cinnamon

  • Salt and pepper to taste

  • Pasta:

  • 1 large free-range egg

  • 250g 00-type plain flour

  • 150ml water

  • 250 ml sheep’s milk yoghurt

  • Pinch of salt

  • 4 cloves of garlic crushed

  • Tempered spices:

  • 150g clarified butter

  • 1 tsp paprika

  • ½ tsp cumin seeds

  • ½ tsp mustard seeds

  • 1 red chilli

  • Salt to taste

  • 50g chopped mint


  • 1.

    Heat the oil in a sauté pan over a high heat, sauté the onion for a couple of seconds to soften and add the lamb, parsley and pine nuts, sauté until the meat browns slightly. Season with the cinnamon, salt and pepper and set aside to cool.

  • 2.

    Make the pasta by blending the egg, flour and water in a food processor and work into a smooth dough, add more flour or water as required, turn out onto a copping board and knead until silky. Leave to rest for at least an hour before rolling. Roll the dough to 2mm on a pasta machine and cut into 8cm squares. Moisten the edges with water place 2 teaspoons of the mixture into the centre of each and seal the 4 straight edges together, place on a lightly floured baking sheet in a single layer.

  • 3.

    Drain the yoghurt in a fine sieve with a pinch of salt for ½ an hour over a bowl to discard some of the whey, and then stir in the crushed garlic and reserve.

  • 4.

    Now temper the spices by simply heating the butter in a saucepan and simmering the paprika, cumin, mustard seeds and chilli very gently for 2 minutes and season with salt to taste.

  • 5.

    To assemble, drop the lamb pillows into a pot of boiling water and cook for 3 minutes, serve in bowls with some of the yoghurt sauce, tempered spices and chopped mint.

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