Lamb Murtabak

    40 mins

    I love this savoury stuffed Indian pancake. You can have this for breakfast or tea-time. It's usually accompanied with pickled red onions or curry for dipping.


    Kuala Lumpur, Malaysia
    1 person made this

    Serves: 4 

    • For filling
    • 125 gms lean ground lamb
    • 2 large onions, sliced thinly
    • 3 green chillies, deseeded and chopped
    • 2 cm ginger, chopped finely
    • 3 garlic cloves, chopped finely
    • Half cup coconut milk
    • 1 cup beef broth
    • 1 cinnamon stick
    • 2 tablespoons curry powder
    • 1 teaspoon tumeric powder
    • 1 tablespoon chilli powder
    • Salt to taste
    • Oil for cooking
    • For the dough
    • 250 gm flour
    • 125 gm ghee
    • Pinch of salt
    • 1/2 cup water
    • Cooking oil

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Prepare filling:
    2. Make a paste with the curry , chilli and tumeric powder. Heat oil and saute the onions, garlic, green chillies, ginger and cinnamon stick until fragrant. Add the spice paste and saute for another 3 minutes.
    3. Add the ground lamb and season with salt. Stir until meat combines well with the spices,add beef broth and simmer. Pour in the coconut milk, lower heat and cook until the sauce is almost dry. Remove from heat and let cool.
    4. For the dough:
    5. Sift flour and salt into a large bowl. Add ghee and mix. Pour in water little by little while kneading until all the ingredients are incorporated together. Set aside for 2-3 hours for the dough to soften.
    6. Making the murtabak:
    7. Take a handful of dough and shape into a ball. Roll the ball very thinly onto a flat surface. Sprinkle a teaspoon of melted ghee onto the dough and then spread 2 tablespoon of filling squarely in the middle of dough .
    8. Fold the edges of the dough like an envelope to a square shape, making sure that the filling is covered and contained inside. Sprinkle some flour on top of the dough, press gently to even out the shape.
    9. Heat a little oil in saucepan. Cook the murtabak package evenly on both sides until dough is slightly browned. Remove from heat.
    10. Spread 1 teaspoon of ghee into the saucepan and reheat one side of the murtabak for 2-3 minutes. Remove from heat and repeat the same process to cook the other side of the murtabak.
    11. Serve hot with curry or pickled red onions.

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