Lucas

Hawker Hall Murtabak Malaysian Spicy Lamb Flatbread

INGREDIENTS

  • 2 pieces of roti bread (frozen, and thawcd)
  • 100g lamb mince
  • 70g curry paste (recipe below)
  • 1tbsp frozen of fresh peas
  • 1tsp Coconut milk
  • A dash of fish sauce
  • 1/4 cup palm sugar
  • 2tbsp curry or peanut sauce (to serve)

 

CURRY PASTE
Combine all ingredients in a blender and blend until mixture forms a paste-like texture.

  • ¼ of a red onion
  • 1 clove of garlic
  • 5g ginger
  • 5g galangal
  • 5g turmeric
  • 10g Baba’s curry meat powder
  • 10g vegetable oil
  • 5ml lemon juice
  • 2 tbsp white sugar
  • 1 tbsp salt

 

MURTABAK LAMB FLATBREAD

Mix together lamb mince and the curry paste, adding in coconut milk, fish sauce, palm sugar, and peas. Cook slowly over a medium high heat until the lamb is browned.

Spread lamb mixture onto the middle of the roti, leaving about a 1cm gap on the side. Place another roti on top and pinch the edges of the two roti together tightly.

Add vegetable oil to the frying pan and turn to a medium high heat, cooking until both sides of the roti are crispy (approximately 2 minutes each side).

Cut into quarters and serve with a simple curry sauce or peanut sauce.