Murtabak
A Malaysian dish of lamb, sambal oelek and coriander, spiced with ginger and curry powder.
2 hr 15 min · Serves 12 · Takes some skill
Ingredients
Filling
Method
Start cooking mode- Prep 90 min · Cook 45 min · 135 min total
- hard
- 1
Sift flour into bowl, rub in ghee. Stir in water and enough extra water to form a soft dough.
- 2
Turn dough onto a lightly floured surface, knead for about 10 minutes or until very smooth and elastic.
- 3
Divide dough into 12 portions, roll each portion into a ball. Place balls in a bowl and pour oil over balls, cover and stand for 1 hour.
- 4
Spread a little of the oil over a smooth surface, press out drained dough ball until a very thin 24cm square.
- 5
Place a 1/4 cup (60ml) of the filling in the centre of the square, spread filling to 10cm square.
- 6
Fold in sides of dough to form a parcel: trim overlapping edges if too thick. Repeat with remaining dough balls and filling.
- 7
Heat extra ghee in pan and cook parcels until well browned on both sides; drain on absorbent paper.
- 8
Serve immediately. FILLING. Heat ghee in pan, add onion, garlic, sambal oelek and ginger, cook, stirring, until onion is soft.
- 9
Stir in spices, stir until fragrant. Add mince and cook stirring until well browned, stir in herbs; cool. Stir in eggs.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
