Add all of the ingredients to a large pot and bring to a boil.

Reduce to a simmer, cover and cook for 3 hours or until lamb is just falling off the bone.

Strain liquid and keep warm.

Shred lamb meat and reserve for serving.

Place the flour in a mound on your work surface and make a well in the centre. Pour the egg yolk, water and oil into the well and using a fork, slowly begin to whisk until the yolk and water are combined.

Start incorporating a little bit of flour at a time, whisking vigorously until you have a thick custard-like consistency.

Switch to a bench scraper, starting in front of you scoop up some flour from the outer edge and flip it over the centre. Use a chopping motion to cut the flour into the eggs. Repeat, moving around all sides of the flour.

Once you have a shaggy dough, use your hands to press into a ball. It might be a bit crumbly at first but keep going, and once you can see and feel a ball form starting to take shape, it’s time to knead.

After 5 minutes of kneading, cover the dough in something airtight and let it rest for 5-10 minutes. This will allow the dough to rehydrate and the gluten relax.

Return to the dough and continue kneading for another 5-7 minutes. The dough should be smooth and elastic, and not sticky at all.

Cover the dough again and let it rest for a minimum of 30 minutes at room temperature before rolling and shaping.

While the dough is resting, make the filling and yoghurt sauce –

Add the onion, parsley and spices to a blender and blitz until the onion is finely chopped.

Add the lamb mince and pulse continuously until the lamb is broken down and mixed evenly with the onion.

Avoid over processing the lamb mixture.

Refrigerate until ready to use.

Combine the yoghurt, water and minced garlic and whisk well to combine.

Refrigerate until ready to serve.

Start by greasing a large baking dish with a little bit of neutral oil. (NB: this recipe should make enough manti to fill two 28cm round dishes) that you can bake at the same time or in batches).

Divide the dough into four pieces. Work with one at a time – flatten the piece with your hand or a rolling pin before passing it through the thickest setting on your pasta machine. Fold the edges in to create a neat rectangle that fits the width of your pasta machine, and run it through the thickest setting again until your dough is uniform in shape.

Continue passing your dough through the machine, working through each thickness setting until setting 5 on a Marcato Atlas.

Cut the pasta sheet into two or three pieces so it’s easier to work with, then cut the sheet into 3x3cm squares. Roll the scraps back into a ball ready and keep covered with the rest of the unused dough.

Place a 1/4 tsp of the lamb mince filling in the centre of each square, leaving around 1cm around the edges.

Pinch two sides of each square to form the shape, leaving the filling exposed on the top.

Use a finger to press the filling down to be flush with the pasta.

Arrange the each manti in the prepared baking dish, in a circular pattern if you are using a round dish, or just side by side if using a rectangular dish.

Add a few small cubes of butter on top of the manti ready for the oven.

Preheat the oven to 180c (160c FAN/350f)

Bake the manti in the centre of the oven for 30 minutes or until the pasta has started to brown in places.

Remove the dish from the oven and add a ladle of the strained lamb broth. Place the dish back in the oven and continue to bake for another 10-15 minutes, or until some of the broth has been absorbed by the manti.

To serve, divide the reserved shredded lamb meat between dishes and add a ladle or two of hot broth.

Add the manti (about 15-20 pp) to the broth, and serve with a couple of spoonfuls of the yoghurt sauce and a sprinkling of Aleppo pepper.