Turnover with spiced minced meat and cabbage recipe (murtabak)
- Cuisine: Malaysian
- Makes 4
Ingredients1 tbsp ghee or vegetable oil, plus extra, to fry
400g minced lamb or chicken
2 onions, halved, thinly sliced
300g (3 cups) green cabbage, shredded
2 tsp freshly grated turmeric
1 tbsp Malaysian meat curry powder*
2 tsp freshly grated ginger
1-2 red bird’s-eye chillies, finely chopped
1 tbsp finely chopped coriander
4 balls roti canai dough
PreparationHeat 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.
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.
* Malaysian meat curry powder is available from Asian food shops.
Photography by Anson Smart.
If you enjoyed this Turnover with spiced minced meat and cabbage recipe (murtabak) then browse more Malaysian recipes, pizza, pie and tart recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.
Describing wine or other food that has been in contact with air too long, causing it to darken and smell stale.