Turnover with spiced minced meat and cabbage

Turnover with spiced minced meat and cabbage (murtabak)

A variation of roti canai, these savoury breads are filled with a spiced lamb mixture. The special ingredient, Malaysian meat curry powder, contains a variety of spices including cardamom, cloves, cinnamon, cumin, turmeric and coriander, and is available from Asian food shops. I try cooking before share resepi

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 roti canai dough

Method:

1.      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.

2.      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.