Vegetarian recipe ideas
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Heat the oven to 220C/fan 200C/gas 7. Add the lamb and vegetables to a roasting tin and cook for 30 minutes until browned.
Cover with 1.5 litres of water and turn the oven down to 160C/fan 140C/gas 3 and cook for 3 hours, until the meat is very tender.
Strain through a sieve and reduce the cooking liquor until saucy. Shred the meat and discard the vegetables.
Mix the reduced sauce and shredded meat, season, and leave to cool.
To make the dough, sift the flour with a pinch of sea salt in a wide bowl and make a well in the middle.
Pour in 250ml of water and mix to form a dough. Knead for 5-10 minutes until smooth and elastic. Cover with clingfilm and chill for 30 minutes.
Cut the dough into 3 pieces and keep covered with damp kitchen paper. Roll each piece of dough to a large thin sheet, around 2mm thick and 30cm x 30cm, on a lightly floured worksurface.
Cut the sheet into 5cm squares and put ½ tsp of the meat filling in the centre. Bring each corner of the dough together and pinch to form a parcel. Press to seal. Repeat with the remaining dough.
For the yogurt sauce, beat together the yogurt and double cream and then add the garlic, ginger juice and some seasoning. Chill.
Put the manti in a pan of boiling salted water and cook for 8-10 minutes. Drain and return to the pan drizzled with 1 tbsp olive oil, to stop them from sticking together.
Divide between 4 bowls, finish with the yogurt sauce, a drizzle of pomegranate molasses and chilli oil, and a sprinkling of dried chilli flakes.