1. Mix the lamb filling ingredients and place in the refrigerator.

2. Mix the dough ingredients and knead. Divide dough into two parts and cover with a towel; leave to rest for 40 minutes.

3. Using a rolling pin, roll out the dough parts to an even thickness of about 7mm.

4. Cut little squares into the rolled dough. Then place a meat portion at the center of each square, pinch the ends together leaving the meat exposed in the middle to create dumplings.Then, butter a tray and place the dumplings on it.

5. Bake for about 25 minutes at 190˚C, or until lightly browned.

6. Prepare the tomato sauce by heating the oil, adding crushed garlic and fresh tomatoes. Add the tomato paste over a low heat, stirring constantly. Add the Aleppo pepper at the end; then stir for a few more seconds and remove from heat. Add the water and whisk. Set aside and reheat just before serving.

7. Serve mante with tomato sauce, fresh yogurt, a little drizzle of chili olive oil and a sprinkle of dried herbs.