Red Butter Sauce
- Preheat oven to 240C.
- For the Red Butter Sauce, place capsicum onto a medium baking tray and drizzle with olive oil. Cook in the oven until the skin blisters, about 25 minutes. Remove from the oven and allow to cool slightly.
- Peel and discard the skin and remove seeds. Roughly chop the flesh, place in food processor along with the garlic and process until smooth.
- Transfer to a small saucepan and place over a low heat. Add the butter, paprika, Aleppo pepper and salt and stir until butter has melted. Set aside on a very low heat, stirring occasionally, until ready to serve.
- For the Lamb Dumpling wrappers, place the flour and a generous pinch of salt into the bowl of an electric mixer. Add 110g of water and mix on low speed to bring ingredients together. Mix on medium high speed for 5 minutes, adding an extra 2-3 teaspoons of water if required to form a soft dough. Remove the dough from the bowl, place onto a bench that has been lightly dusted with the extra flour. Knead until the dough is smooth and shiny.
- Divide the dough into four portions and pass each portion through a pasta machine until very thin, about 2mm thick. Trim the lengths of dough into a total twelve 12cm x 12cm squares. Cut each square into four even squares and cover with a clean tea towel.
- Place a large saucepan of salted water to a simmer.
- For the Lamb Dumpling filling, place the lamb mince, onion, cooled Red Butter Sauce, ½ teaspoon salt and a little pepper into a bowl and mix well with a clean hand until fully incorporated.
- Form 48 teaspoons sized balls and set aside on a tray. Place meatballs into the centre of each dumpling wrapper. Bring the four corners of each dumpling wrapper together and pinch the edges of the wrappers together to seal, using a little water if required.
- Place the dumplings, in batches, into the simmering water. Allow dumplings to rise to the surface and cook for 3-4 minutes or until cooked through. Remove dumplings from the water with a slotted spoon and place gently onto a paper lined baking tray.
- For the Yoghurt Sauce, place 450g of the yoghurt into a small saucepan. Combine the remaining 50g yoghurt, egg yolk and cornflour in a small bowl and whisk together until smooth. Add to the yoghurt in the saucepan and whisk until combined.
- Place over a low heat and stir continuously with a silicone spatula and cook for 10 minutes. Remove from the heat. Cover the saucepan with a lid to keep warm and set aside.
- Meanwhile, for the Peas, bring a small saucepan of lightly salted water to a boil. Add the peas and cook until just tender, about 1 minute. Drain peas and set aside.
- To serve, spoon ¼ of the Yoghurt Sauce onto each plate. Top with 8 dumplings and spoon a very generous serve of Red Butter Sauce around the plates. Finish with some Peas and slivered pistachios.