Murtabak - cooking recipe

Ingredients

450 g all-purpose flour
20 g ghee
250 ml warm water
1 tablespoon warm water, approximately, extra
500 ml vegetable oil
50 g ghee, extra
FILLING
30 g ghee
1 medium onion, finely chopped
3 garlic cloves, crushed
1/2 teaspoon sambal oelek
1 tablespoon grated fresh ginger
1 1/2 tablespoons mild curry powder
1 tablespoon garam masala
500 g ground lamb
2 tablespoons chopped fresh coriander
2 tablespoons chopped of fresh mint
3 eggs, lightly beaten

Preparation

Sift flour into bowl, rub in ghee.
Stir in water and enough extra water to form a soft dough.
Turn dough onto a lightly floured surface, knead for about 10 minutes or until very smooth and elastic.
Divide dough into 12 portions, roll each portion into a ball.
Place balls in a bowl and pour oil over balls, cover and stand for 1 hour.
Spread a little of the oil over a smooth surface, press out drained dough ball until a very thin 24cm square.
Place a 1/4 cup (60ml) of the filling in the centre of the square, spread filling to 10cm square.
Fold in sides of dough to form a parcel: trim overlapping edges if too thick.
Repeat with remaining dough balls and filling.
Heat extra ghee in pan and cook parcels until well browned on both sides; drain on absorbent paper.
Serve immediately.
FILLING.
Heat ghee in pan, add onion, garlic, sambal oelek and ginger, cook, stirring, until onion is soft.
Stir in spices, stir until fragrant.
Add mince and cook stirring until well browned, stir in herbs; cool.
Stir in eggs.