Turnover with spiced minced meat and cabbage (murtabak)

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Ingredients [?]

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  • add   Ingredients
  • add   1 tbsp ghee or vegetable oil, plus extra, to fry
  • add   400 g minced lamb or chicken
  • add   2 onions, halved, thinly sliced
  • add   300 g (3 cups) green cabbage, shredded
  • add   2 tsp freshly grated turmeric
  • add   1 tbsp Malaysian meat curry powder (see Note)
  • add   2 tsp freshly grated ginger
  • add   1–2 red bird’s-eye chillies, finely chopped
  • add   1 tbsp finely chopped coriander
  • add   4 eggs
  • add   4 balls roti canai dough

Instructions

  1. Heat ghee in a wok over high heat. Cook lamb and onions, breaking up mince with a spoon, for 3 minutes or until lamb is browned. Add cabbage, spices, ginger and chillies, and cook for 5 minutes or until cabbage starts to wilt. Remove from heat, stir in coriander and season with salt.
  2. Heat a little oil in a large frying pan over low heat. Crack 1 egg in a bowl, break up slightly and add one-quarter of the lamb mixture; don’t combine. Place into the centre of a stretched ball of roti, then fold edges of dough into centre to resemble an envelope. Carefully slide a fish slice underneath murtabak and transfer to pan. Cook, gently pressing murtabak, over low heat for 5 minutes each side or until browned and cooked through. Repeat with remaining eggs, lamb mixture and dough.

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