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Mini Mutton Murtabak

List of Ingredients




Murtabak is Mince meat wrapped in flo dough

Makes about 10-12 small pieces.

Ingredients:

(Dough)
50g PLANTA margarine
500g plain flour – sifted
1 egg
375ml water
2tsps condensed milk
½tsp salt

(Filling)
50g PLANTA margarine
300g minced mutton
1 large potato – cubed

Ingredients A (blended):
2 onions
2 cloves garlic
1cm piece ginger
2 tbsps coriander leaves – chopped
2 tbsps spring onions – chopped

(Curry Paste – To mix with a little water to form paste):
2 tbsps meat curry powder
1 tbsp chilli powder

Salt and pepper to taste
2 eggs



Recipe



Method:

To make dough: Rub PLANTA margarine into the flour. Add egg followed by water, milk and salt. Mix into a soft dough, then knead. Allow to rest for 20 minutes. Roll into balls and rub a little PLANTA margarine on each ball. Press and flatten the balls of dough with your hands, using fingers to push the dough outwards to make it very thin.

To make filling: heat PLANTA margarine in a wok and saute blended ingredients. Fry potatoes until cooked. Add curry paste and fry until fragrant. Put in mutton, stir, season and fry until dry. Set aside.

To make murtabak, press and flatten the balls of dough with your hands using fingers to push dough out until very thin.
Beat eggs and add to filling. Mix well and spread in the middle of the dough. Fold in the four sides and cook slowly on a griddle until golden brown.

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