SpinneysFOOD All-Purpose Flour 160g
SpinneysFOOD Fine Sea Salt 1 tsp
SpinneysFOOD Bottled Drinking Water 90ml, warm
Courgettes 2
Aubergines 2, medium
Pumpkin 1, small
SpinneysFOOD Whole Peeled Italian Tomatoes 1 x 400g tin
SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
Brown onions 2
Carrots 3
Red chilli 1, small
Dried black limes (loomi) 3
Ghee 4 tbsp
SpinneysFOOD Australian Diced Lamb 1kg
Tomato paste 1 tbsp
Beefsteak tomatoes 4
SpinneysFOOD Black Pepper ¼ tsp, freshly ground
SpinneysFOOD Fine Cinnamon ¼ tsp
SpinneysFOOD Dried Coriander ¼ tsp
Cardamom ¼ tsp, ground
SpinneysFOOD Bottled Drinking Water 500ml
SpinneysFOOD Fresh Coriander A handful

Calories 922
Fat 35.8g
Saturates 15.2g
Protein 81.3g
Carbs 67.7g
Sugars 17.9g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Stuffed matazeez with roasted vegetable sauce

Middle Eastern 15 Mins Prep · 60 Mins Cook

Preheat the oven to 200°C, gas mark 6.
To make the dough, sieve the flour into a large bowl. Add ½ tsp salt and warm water. Stir in with a fork. Once combined, knead until it forms a smooth ball. Cover and rest for 30 minutes.
Slice the courgettes and aubergine. Peel and slice the pumpkin. In a roasting dish, combine the vegetables. Drizzle over the olive oil and season ½ tsp salt. Roast for 30-40 minutes, or until tender and slightly caramelised.
To make filling, slice the onions and carrots. Finely slice the chilli. Crush the loomi. Heat the ghee in a medium-sized pot. Sauté the onion and carrot in ghee until golden. Add the lamb, loomi and red chilli. Mix well and cook until the meat starts to brown. Add the tomato paste to the meat mixture and cook for 10 minutes on a low heat. Dice the tomatoes and add to the pot along with the pepper, coriander, cinnamon and cardamom. Add enough water to cover the meat halfway and place a lid on the pot. Cook for approx. 45-50 minutes, or until the meat is tender and most of the liquid has evaporated. Remove from the heat and cool completely.
Once cooled, transfer the mixture to a food processor and blitz until the meat is shredded.
Place a large saucepan over a medium heat. Add in the roasted vegetables along with the tinned tomatoes. Cover and cook until the vegetables are well cooked. Using an immersion blender, blitz the sauce but leave a few chunky bits.
Roll the dough out on a clean surface. Using a cookie cutter, cut the dough into 5cm circles. Place a teaspoon of the filling in the centre of a circle then top with another circle, sealing with some water to make a dumpling. Repeat with the remaining dough and filling.
Carefully place the dumplings in the vegetable sauce. Add a little bit of water, cover and steam for 10 minutes.
Scatter over some fresh coriander and serve while hot.

Ingredients

Nutrition (Per serving)

Stuffed matazeez with roasted vegetable sauce