Lamb murtabak with minted mango yoghurt

Name: Lamb murtabak with minted mango yoghurt
Cook time: 1 h
Yield: 8
Cuisine: Middle Eastern
Ingredients: 375 g (13 oz/3 cups) plain (all-purpose) flour; 75 g (2½ oz/⅓ cup) ghee; 250 ml (9 fl oz/1 cup) milk

October 31, 2013

Time:30 mins - 1 hourMakes:8

A recipe from the Good Food collection.

Ingredients

Pastry

375 g (13 oz/3 cups) plain (all-purpose) flour
75 g (2½ oz/⅓ cup) ghee
250 ml (9 fl oz/1 cup) milk

Filling

2 tablespoons ghee
2 large onions, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
1 tablespoon finely grated fresh ginger
2 tablespoons Indian-style curry powder
1 tablespoon red chilli paste
500 g (1 lb 2 oz) minced (ground) lamb
65 g (2¾ oz/½ cup) frozen baby peas, thawed
1 egg, lightly beaten
3 tablespoons melted ghee, for brushing

Minted mango yoghurt

250 g (9 oz/1 cup) thick plain yoghurt
4 tablespoons mango chutney
1 large handful mint leaves, chopped
¼ teaspoon salt

Method

Step 1
To make the pastry, put the flour and ghee in a food processor with a pinch of salt and blend until well combined. Add the milk and process until the mixture comes together. Turn the dough out onto an unfloured work surface and knead until smooth. Divide into eight equal portions, then place on a tray, cover with plastic wrap and allow to rest for several hours.
Step 2
Meanwhile, make the filling. Heat the ghee in a large saucepan, then add the onion, celery, garlic and ginger and cook over medium heat, stirring occasionally, for 5–10 minutes, or until the onion is soft. Add the curry powder, chilli paste and lamb and mix well. Cook, stirring occasionally, for about 10 minutes, or until the lamb is cooked through. Stir in the peas, take the pan off the heat and allow the mixture to cool. Add the egg and mix until well combined.
Step 3
Put the minted mango yoghurt ingredients in a bowl and mix well. Cover and refrigerate until needed.
Step 4
Preheat a barbecue grill plate to low. Using a rolling pin, roll each dough portion into a 25 cm (10 inch) round. Brush with melted ghee and fold in half. Brush with a little more ghee and fold again into quarters. Now roll out the dough again into another 25 cm (10 inch) round. Place the round on a tray and cover with a sheet of baking paper. Repeat with the remaining dough portions, placing a sheet of baking paper between each round to stop them sticking together.
Step 5
Spread one-eighth of the filling into the centre of a pastry round. Fold two opposite sides of the circle into the centre, overlapping them slightly. Fold over the remaining two sides to enclose the filling. Press down to form a flat square package. Repeat with the remaining dough and filling to make eight murtabak.
Step 6
Lightly brush the hotplate with oil. Put the murtabak folded-side-down on the hotplate and cook for about 5–6 minutes on each side, or until the pastry is cooked through. Serve hot, with the minted mango yoghurt on the side.