The Spicy lamb-stuffed pancakes Recipe The making of this stuffed pancake is one of the great sights at the food stalls of Singapore. Murtabak makers spin the dough around until it becomes an almost transparent sheet. Fillings for this savory pastry range from egg and diced onion, through cooked peas and pulses, to this spicy meat version.
Serves 6
Ingredients:
For the dough
13⁄4 cups all-purpose flour
1 teaspoon sugar
1⁄2 teaspoon salt
2 tablespoons softened butter
1⁄4 cup milk
1⁄4 cup warm water
For the filling
2 tablespoons oil
2 onions, finely chopped
2 garlic cloves, finely chopped
3⁄4in (2cm) piece of fresh ginger, finely chopped
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon chile powder
2 teaspoons garam masala
2 tablespoons ground cumin
2⁄3 lb (300g) lean ground lamb
1 fresh green chile, seeded and
finely chopped
1 small bunch of fresh cilantro, leaves picked and roughly chopped
3 eggs, beaten
1 tablespoon vegetable oil or melted butter for cooking
salt and freshly ground black pepper
Method:
1. Mix the flour, sugar, and salt in a large bowl. Rub in the butter using your fingertips, then mix in the liquid until you have a soft, pliable dough. Turn out onto a lightly floured work surface. Knead for 10 minutes until smooth and elastic. Divide into six balls. Lightly oil a clean bowl and add the dough balls. Rest, covered, for 1 hour.
2. Heat the oil in a heavy pan over a medium-high heat. Gently sweat half the onion for 4–5 minutes until soft. Add the garlic and ginger. Sauté for 1 minute, then add the dried spices. Cook for a further minute until fragrant, to combine the flavors. Add the lamb, and season well with salt and black pepper. Stir-fry for about
5 minutes until the meat is browned. Remove from the heat and transfer to a shallow dish to cool. Once cool, stir in the remaining onion, chile, and cilantro. Check the seasoning. Roughly divide the mixture into six equal portions.
3. To shape, lightly oil a work surface. Take a dough ball and, with the palm of your hand, flatten it out. Using an oiled rolling pin and your fingers, gently stretch out the ball until it is a thin disc about 12in (30cm) in diameter. Brush some beaten egg on the disc, then place a portion of the filling in the center. Fold the sides over, and wrap the murtabak neatly, as you would a square parcel.
4. Heat a heavy frying pan or griddle pan over a medium-high heat. Drizzle in a tablespoon of oil or melted butter. Gently transfer a pastry parcel to the pan, and cook for 3–4 minutes on each side until crisp and golden brown.
5. Keep warm while you cook the remaining murtabak. If serving a lot of people, cut the murtabak into 13⁄4in (4cm) squares, and serve on a large serving platter.
 |
| Spicy lamb-stuffed pancakes Recipe |
