Method

• 1.
  Preheat the oven to 180°C. Place oil in a heavy-based flameproof casserole over high heat. When oil is hot, season lamb and add to casserole. Cook, turning, for 10 minutes or until browned all over. Transfer to a plate with a slotted spoon. Add the onion, garlic and chilli flakes to the casserole and cook until onion is softened. Return lamb to the casserole, add 2 cups (500ml) chicken stock and bring to the boil. Cover with a lid, transfer to the oven and braise for 1 hour 30 minutes or until lamb is very tender.

• 2.
  Using a slotted spoon, transfer the lamb to a plate. Place casserole over high heat, bring to the boil and cook for 12-14 minutes until sauce is reduced and thickened. Return lamb to casserole and remove from the heat. Cover the surface with a round of baking paper and cool to room temperature. Once cool, add parsley, then transfer lamb mixture to a food processor and pulse until just combined. Season with salt to taste.
• 3.
  Place wonton wrappers on a clean work surface. Spoon 2 tsp lamb mixture onto each wrapper and lightly brush edges with water. Fold the edges over the filling and pinch to enclose. Place on a tray lined with baking paper and chill until ready to cook.
• 4.
  Place Greek yoghurt and dried mint in a bowl and whisk until smooth. Season to taste and refrigerate until needed.
• 5.
  Place a large, deep frying pan with a lid over medium heat. Add a third of the butter and cook until deep golden-brown. Remove pan from the heat and carefully add around a third of the manti to the pan. Return to the heat and lightly fry for 30 seconds. Add 1 cup (250ml) stock and 1 tbs lemon juice and bring to the boil. Cover with a lid and gently simmer the manti for 5 minutes. Remove with a slotted spoon and set aside. Repeat twice more with remaining butter, manti, stock and lemon juice.
• 6.
  Spoon mint yoghurt into serving dishes. Divide the dumplings among the dishes along with 1 tbs of the pan juices. Sprinkle with extra chilli flakes to serve.