Murtabak

 

Murtabak is a folded roti (Indian crepe) filled with minced meat plus eggs and onion, but we have turned it into a pie with pasty - it freezes well and travels better but still tastes awesome. Thanks Simon Bryant

Ingredients

300g minced lamb

2 cm piece ginger, chopped

1 large onion, diced

1 tsp chilli powder

½ tsp turmeric

¼ teaspoon pepper, freshly ground

1 clove garlic, chopped or grated

1 stalk celery, finely chopped

1 onion sliced

1 tsp garam masala

Salt to taste

½ cup water

2 green chilli, seeded and sliced (optional)

2 tablespoons coriander leaves, chopped

1 cup fresh peas

3-4 eggs, beaten

3 tablespoons ghee (or butter)

Method

Heat 2 Tbsp ghee (oil or butter) in a frying pan. Fry the ginger and diced onion until fragrant. 

Add all the spices except the garam masala and fry for a few minutes, then add the garlic and celery. Add the sliced onion and cook adding a bit of oil if it gets too dry. Add meat and stir until the meat changes colour, breaking up the lumps of meat as you stir. 

Add salt to taste and the garam masala and continue to cook, stirring until all the meat is brown and caramelized.

Add water and cover.

When the meat is cooked, add green chilli slices, peas and coriander.

Reduce heat and simmer until the mixture appears dry.

Allow to cool. Adjust seasoning to taste.

Season the beaten eggs with salt and pepper and set aside.

Making the whole thing work

This is where I deviate somewhat from the original recipe, but we think the result is delicious. It is still in the tradition of savoury spiced meat wrapped in something that allows you to handle it.  So ....

I simply line a couple of pie dishes with pastry (short crust because this is buttery enough), add the meat mixture and then spoon over the egg and put on a pastry lid. Simple.  

Give it an egg wash and sprinkle with whatever takes your fancy. Voila!