makes
4
prep
15 minutes
cook
20 minutes
difficulty
Mid
makes
4
serves
preparation
15
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 1 tbsp ghee or vegetable oil, plus extra, to fry
- 400 g minced lamb or chicken
- 2 onions, halved, thinly sliced
- 300 g (3 cups) green cabbage, shredded
- 2 tsp freshly grated turmeric
- 1 tbsp Malaysian meat curry powder (see Note)
- 2 tsp freshly grated ginger
- 1–2 red bird’s-eye chillies, finely chopped
- 1 tbsp finely chopped coriander
- 4 eggs
- 4 balls dough
Instructions
Heat ghee in a wok over high heat. Cook lamb and onions, breaking up mince with a spoon, for 3 minutes or until lamb is browned. Add cabbage, spices, ginger and chillies, and cook for 5 minutes or until cabbage starts to wilt. Remove from heat, stir in coriander and season with salt.
Heat a little oil in a large frying pan over low heat. Crack 1 egg in a bowl, break up slightly and add one-quarter of the lamb mixture; don’t combine. Place into the centre of a stretched ball of roti, then fold edges of dough into centre to resemble an envelope. Carefully slide a fish slice underneath murtabak and transfer to pan. Cook, gently pressing murtabak, over low heat for 5 minutes each side or until browned and cooked through. Repeat with remaining eggs, lamb mixture and dough.
Note
• Malaysian meat curry powder is available from Asian food shops.
Photography Anson Smart.
As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
