Asian Meats Recipes - Singapore Savory Lamb Crepes (Murtaba) Recipe

Ingredients

• 3 cups whole wheat flour

• 1/2 tsp. salt

• 1 cup lukewarm water

• 4 Tbs. ghee or clarified butter

Filling:

• 3 Tbs. vegetable oil

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 2 green chilies, chopped

• 12oz. ground lamb

• 1 tomato, blanched, peeled and chopped

• 3 Tbs. cooked green peas

• salt and pepper

• 1 tsp. garam masala

• 1 egg, beaten

Serves 6-8

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Method:

1. First make the dough. Put the flour and salt into a bowl and make a well in the centre. Pour in the water and beat briskly until a stiff dough is formed. Cover the bowl and set the dough aside for 1 hour.

2. Meanwhile, make the filling. Heat the oil in a medium frying pan. When it is hot, add the onion, garlic and chill is and fry until the onion is soft, stirring occasionally.

3. Stir in the lamb and continue to fry the mixture until the meat loses its pinkness. Stir in the tomato, peas and salt and pepper to taste and cook for a further 3 minutes.

4. Reduce the heat to low and simmer the mixture for 10 minutes. Sprinkle over the garam masala, remove from the heat and keep warm.

5. Remove the dough from the bowl and knead the dough gently. On a slightly oiled board, divide the mixture into balls, then gently press each ball out into a very thin crepe (as thin as possible without tearing the dough - it should resemble strudel pastry).

6. Melt a little ghee in a frying-pan or griddle and gently ease in one of the crepes. Carefully brush a little beaten egg over the exposed side of the crepe and spoon over some filling. Fold over the sides of the crepe so that the filling is completely enclosed and fry for 1 minute.

7. Carefully turn over the crepe and cook for a further 1 minute, then remove from the pan. Cook the other crepes in the same way, then serve hot.