Lamb Murtabak Recipe

Instructions

1. Step 1

   For the roti, first add the salt, sugar, condensed milk and warm water to a stand mixer and mix for 1 minute, or everything is mixed together smoothly | Ingredients: 1 1/2 tsp salt , 1/2 oz of cane sugar , 2 2/3 oz of condensed milk , 6 1/4 oz of warm water, at 32°C

2. Step 2

   Add half the plain white flour and mix with the dough hook attachment for 1 minute | Ingredients: 8 3/4 oz of plain flour

3. Step 3

   Add the remaining flour or Green Dragon flour and mix for 7 minutes | Ingredients: 8 3/4 oz of plain flour, or Green Dragon flour

4. Step 4

   Add the butter and mix for 8 minutes | Ingredients: 1 oz of butter

5. Step 5

   Grease a container well, then decant the dough into the container

6. Step 6

   Spread butter over the surface of the dough, to keep it from drying out while you shape the roti. You’ll need about 40g

7. Step 7

   Pinch off a 78-85g ball of dough. Roll the dough into a smooth ball – in the restaurant this is done rotating the dough in the palm of your hand, while pressing in the centre with your thumb

8. Step 8

   Grease the dough with more butter, then place it back into the container and repeat for the remaining dough

9. Step 9

   Make sure all the dough is well greased, and pack the balls tightly together. Cover and leave to rest overnight

10. Step 10

    The next day, bring water, yellow split peas and turmeric to the boil. Simmer for 1 hour 30 minutes, or until the chana are soft and breaking down. Alternatively, cook in an electric pressure cooker for 12 minutes | Ingredients: 3 1/4 pints of water , 8 3/4 oz of yellow split peas, washed , 2 tsp ground turmeric

11. Step 11

    Meanwhile, make the lamb murtabak filling. Begin by heating up the oil until it’s shimmering | Ingredients: 1 1/16 oz of rapeseed oil

12. Step 12

    Add the onion, ginger paste and garlic paste, then cook them for 10 minutes | Ingredients: 1 1/16 oz of onion, finely chopped , 3/4 oz of ginger paste , 3/4 oz of garlic paste

13. Step 13

    Add the minced lamb and break it up as it cooks. Keep cooking the lamb until it has released its water, and the water has evaporated | Ingredients: 1 1/8 lb of lamb mince

14. Step 14

    Add salt, turmeric, curry leaves, garam masala and chilli, then cook the lamb for another 10 minutes, or until the mince is cooked through and all moisture has been cooked off | Ingredients: salt , 2 tsp ground turmeric , 2 curry leaves, fresh , 4 tsp garam masala , 1 tsp chilli powder

15. Step 15

    To make the roti, first thoroughly grease a large work surface and your hands. Flatten the dough with the heel of your hand, trying to work evenly, almost as if you were trying to smooth the dough into the countertop. You might need to drizzle a little more oil directly onto the dough or your hands as you work to stop it sticking

16. Step 16

    Once you have a thin, flattened piece of dough, you’ll need to ‘flip’ it to thin it out. This takes practice and no small amount of skill, so if you’re struggling, check out our Instagram video with Sugen demonstrating

17. Step 17

    To flip the roti, pick up the dough at the edge closest to you. One palm should be facing up and one palm facing down. Flick the dough quickly back down on the surface, almost as if you were trying to shake something off it. Repeat this until you have a paper thin almost translucent sheet of dough

18. Step 18

    Heat up a heavy pan or large griddle over a medium-high heat, and add a few tablespoons of ghee | Ingredients: ghee, for cooking

19. Step 19

    Mix two tablespoons of lamb murtabak filling with an egg and two tablespoons of red onion | Ingredients: 1 medium egg , 2 tbsp of red onion, finely chopped

20. Step 20

    Transfer the thin dough to your hot pan and spread the meat mixture on the roti

21. Step 21

    Fold the dough into a rough rectangle, folding two edges into the middle, then folding the remaining two long sides over each other like an envelope so you have a roughly square piece of dough

22. Step 22

    Once browned on one side, flip the roti and fry until browned on the other side, and light and flaky throughout. You might need to flip the roti a few time to get even browning

23. Step 23

    Repeat with the remaining pieces of dough, wiping out the pan in between rotis, and wrapping the cooked roti in a clean kitchen towel to keep them warm

24. Step 24

    Heat up the tempering oil in a separate pan, and toast the cinnamon, star anise and mustard seeds | Ingredients: 1 1/2 oz of rapeseed oil , 1/16 oz of cinnamon stick , 1/16 oz of star anise , 1 tsp mustard seeds

25. Step 25

    Add the sliced onions, curry leaves and chilli, and cook until the onions and chillies have softened, about 20 minutes | Ingredients: 1 1/8 lb of white onion, sliced , 2 curry leaves, fresh , 1 1/16 oz of whole dried kashmiri chilli, chopped

26. Step 26

    Add the chopped tomatoes, and stir to combine | Ingredients: 8 3/4 oz of tomatoes

27. Step 27

    Mix the sambar podi with the water, and add to the pan. Lower the heat, season with the salt, and cook for 10 minutes | Ingredients: 1 tbsp of sambar podi , 5 1/3 oz of water , 1/3 oz of salt

28. Step 28

    Add the tempering to the cooked split yellow peas alongside the coriander, and warm through | Ingredients: 1 3/4 oz of chopped coriander

29. Step 29

    Cut the cooked roti into four triangles, and serve with the dhal