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Murtabak

Method

  • Heat a little oil in a heavy-bottomed pan and gently sauté the garlic, ginger, chillies and onion until tender, stirring now and again. 
  • Add the curry paste and cook to toast the spices, continually stirring. 
  • Then add the mince and cook until sealed, continually mashing with a wooden spoon as you do so. 
  • Add 1 cup stock with seasonings. Stir well and gently cook for 15 or so mins, adding more stock if needed, mashing now and again. 
  • Then add the peas with 3 heaped tbsp chopped coriander and a squeeze of lemon juice. Mix well and briefly cook to warm. 
  • Heat a lightly oiled non-stick pan and place a roti in the base. Spread a layer of the mince on top, leaving an edge. Lightly spray another roti with oil and place on top, oiled side up. Cook until crisp and golden on both sides. Repeat the process with the remaining roti and mince. 
  • Then combine the yoghurt with the remaining coriander and a good squeeze of lemon juice. 
  • Serve the Murtabak with a good spoon of yoghurt on the side.

Ingredients

  • vegetable oil
  • 2 garlic cloves, crushed
  • 1 heaped tbsp grated fresh ginger
  • 2 small red chillies, seeded & finely sliced
  • 1 medium-large onion, chopped
  • 1 tbsp mild curry paste
  • 500 gm lean minced beef
  • 1-2 cups chicken stock
  • sea salt & freshly ground pepper
  • ½ cup frozen peas, thawed
  • 4 heaped tbsp chopped fresh coriander
  • 1 lemon
  • cooking oil spray
  • 4 large roti
  • ¼ cup plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm