Homemade khuushuur recipe

(Makes around 16)

• 250g flour
• 150g water
• 400g fatty lamb
• 1 small onion
• 2 cloves garlic
• 0 ground black pepper
• 1 tbsp caraway seeds
• 750g vegetable oil

Step 1
It’s a circle of wheat flour dough folded in half around a filling of minced or ground mutton, sometimes beef, and pan- or deep-fried.

Step 2
Preheat the oven to 180C/350F/gas mark 4.

Step 3
To make the dough, put the flour in a large bowl then gradually add the water, mixing to a firm dough.

Step 4
Knead lightly for a minute or two, then wrap in clingfilm and put in the fridge while you make the filling.

Step 5
Mix the mince with the onion, garlic, seasoning and caraway seeds, then take the dough out of the fridge.

Step 6
Divide into 16 pieces, then roll one out to a 10cm diameter circle.

Step 7
Place a couple of heaped tsps of the meat mix in the centre, then fold one side over the meat.

Step 8
Press the edges together, then fold the sealed edge over again, crimping as you go.

Step 9
Repeat with the remaining meat and dough.

Step 10
In a wok or frying pan, heat the vegetable oil to around 180C, or when a piece of bread sizzles and turns golden in less than a minute.

Step 11
Gently lower the khuushuur into the oil in batches of 3-4, then cook for around 4 minutes until golden.

Step 12
Once all the khuushuur are cooked, place on a baking sheet and cook for 10 minutes in the oven, then serve.