MURTABAK

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Murtabak image

Make and share this Murtabak recipe from Food.com.

Provided by Latchy

Categories     Curries

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 17

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 of fresh mint
3 eggs, lightly beaten

Steps:

  • Sift flour into bowl, rub in ghee.
  • Stir in water and enough extra water to form a soft dough.
  • Turn dough onto a lightly floured surface, knead for about 10 minutes or until very smooth and elastic.
  • 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.
  • Spread a little of the oil over a smooth surface, press out drained dough ball until a very thin 24cm square.
  • Place a 1/4 cup (60ml) of the filling in the centre of the square, spread filling to 10cm square.
  • Fold in sides of dough to form a parcel: trim overlapping edges if too thick.
  • Repeat with remaining dough balls and filling.
  • Heat extra ghee in pan and cook parcels until well browned on both sides; drain on absorbent paper.
  • Serve immediately.
  • FILLING.
  • Heat ghee in pan, add onion, garlic, sambal oelek and ginger, cook, stirring, until onion is soft.
  • Stir in spices, stir until fragrant.
  • Add mince and cook stirring until well browned, stir in herbs; cool.
  • Stir in eggs.

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