Murtabak

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 450 g all-purpose flour
• 20 g ghee
• 250 ml warm water
• 1 tablespoon warm water, approximately, extra
• 500 ml vegetable oil
• 50 g ghee, extra
• 30 g ghee
• 1 medium onion, finely chopped
• 3 garlic cloves, crushed
• 1/2 teaspoon sambal oelek
• 1 tablespoon grated fresh ginger
• 1 1/2 tablespoons mild curry powder
• 1 tablespoon garam masala
• 500 g ground lamb
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped fresh mint
• 3 eggs, lightly beaten

Recipe

• 1 sift flour into bowl, rub in ghee.
• 2 stir in water and enough extra water to form a soft dough.
• 3 turn dough onto a lightly floured surface, knead for about 10 minutes or until very smooth and elastic.
• 4 divide dough into 12 portions, roll each portion into a ball.
• 5 place balls in a bowl and pour oil over balls, cover and stand for 1 hour.
• 6 spread a little of the oil over a smooth surface, press out drained dough ball until a very thin 24cm square.
• 7 place a 1/4 cup (60ml) of the filling in the centre of the square, spread filling to 10cm square.
• 8 fold in sides of dough to form a parcel: trim overlapping edges if too thick.
• 9 repeat with remaining dough balls and filling.
• 10 heat extra ghee in pan and cook parcels until well browned on both sides; drain on absorbent paper.
• 11 serve immediately.
• 12 filling.
• 13 heat ghee in pan, add onion, garlic, sambal oelek and ginger, cook, stirring, until onion is soft.
• 14 stir in spices, stir until fragrant.
• 15 add mince and cook stirring until well browned, stir in herbs; cool.
• 16 stir in eggs.