Dushpra – cherries, lamb & sweet spice dumplings

Name: Dushpra – cherries, lamb & sweet spice dumplings
Yield: Makes 16 dumplings. Will serve 4 if you are good, fewer if you are greedy.
Cuisine: Asian
Ingredients: 2 tbsp sour cherry jam (or you can use raspberry); all the cooked lamb (about 180g–200g); 30 g dried sour cherries, roughly chopped; ½ tsp sweet spice mix; 40 g soft butter; fresh mint or tarragon leaves (to finish); 2 star anise; 2 cloves of garlic, unpeeled; 1 cinnamon stick; ½ onion, skin and all; 1 large lamb shank (550g at least); about 60 ml water; 12 cherries, halved and stoned; 3 sprigs of mint, picked and chopped; 100 g cooked chickpeas (from 40g dried, or use tinned); 2 tsp sweet spice mix; ½ tsp salt; 200 g ‘00’ flour; 1 egg

Preparation info

Makes
16
dumplings. Will serve 4 if you are good, fewer if you are greedy.

Difficulty
Medium

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

Original dushpra is a soup flavoured with cherries and lamb, with tiny dumplings floating in it. We loved the flavours but making the little dumplings would take up all our time. We decided to super-size the dumplings and turn this into a main course. It is still heinously time-consuming and fiddly, but it is a true stunner, and is the only dish I know that will stretch one lamb shank to feed four, and do it with incredible style.

Ingredients

Asia
Israel
Turkey
Main course
Mediterranean

Ingredients

Method