Prep 1 hr 30 mins
Cook 45 mins
In answer to a querie on the threads. Prep and cooking times are approx, as I have not made these.
- 450 g all-purpose flour
- 20 g ghee
- 250 ml warm water
- 1 tablespoon warm water, approximately, extra
- 500 ml vegetable oil
- 50 g ghee, extra
- 30 g ghee
- 1 medium onion, finely chopped
- 3 garlic cloves, crushed
- 1⁄2 teaspoon sambal oelek
- 1 tablespoon grated fresh ginger
- 1 1⁄2 tablespoons mild curry powder
- 1 tablespoon garam masala
- 500 g ground lamb
- 2 tablespoons chopped fresh coriander
- 2 tablespoons chopped of fresh mint
- 3 eggs, lightly beaten
- Sift flour into bowl, rub in ghee.
- Stir in water and enough extra water to form a soft dough.
- Turn dough onto a lightly floured surface, knead for about 10 minutes or until very smooth and elastic.
- Divide dough into 12 portions, roll each portion into a ball.
- Place balls in a bowl and pour oil over balls, cover and stand for 1 hour.
- Spread a little of the oil over a smooth surface, press out drained dough ball until a very thin 24cm square.
- Place a 1/4 cup (60ml) of the filling in the centre of the square, spread filling to 10cm square.
- Fold in sides of dough to form a parcel: trim overlapping edges if too thick.
- Repeat with remaining dough balls and filling.
- Heat extra ghee in pan and cook parcels until well browned on both sides; drain on absorbent paper.
- Serve immediately.
- Heat ghee in pan, add onion, garlic, sambal oelek and ginger, cook, stirring, until onion is soft.
- Stir in spices, stir until fragrant.
- Add mince and cook stirring until well browned, stir in herbs; cool.
- Stir in eggs.