Lamb Murtabak

 

I spent over a year living and travelling in Indonesia and Malaysia. I met some wonderful people, saw some fantastic sights, and ate the most amazing food. Malay cuisine is my favourite food ever. If I ever had to choose my last meal, it would be a toss up between a good laksa, a classic Malay chicken curry, Mee Goreng (fried noodles), or a great Murtabak, smothered in a rich coconutty curry gravy.

Murtabak (or Martabak in Indonesia) is a common Indian Malay street food. It can be made with chicken, or vegetables, but traditionally and most frequently it's made with mutton. It's served with a rich coconut gravy.

This is my version of Murtabak. Makan Makan!

Lamb Murtabak

(I haven't included the recipe for the curry gravy here, any Malaysian curry sauce will work, in this case, I just blended some good quality Malaysian curry powder with some garlic, ginger, chopped onion and a chili. I cooked this paste on a moderate heat in oil for 15 minutes to cook out the raw taste of the curry powder, added in some coconut milk, star anise and a cinnamon stick and cooked for another 10 minutes)

• 3 cups plan flour
• 20 grams ghee
• 1 cup warm water
• 1/2 cup vegetable oil

for the filling

• 30 grams ghee
• 1 medium onion, finely chopped
• 3 clovers garlic, minced
• 1 teaspoon sambal oelek (or 1 small red chili chopped finely)
• 1 tablespoon grated ginger
• 2 tablespoons mild curry powder (I use Madras)
• 1 tablespoon garam masala
• 500 grams minced lamb
• 2 tablespoons chopped coriander
• 2 tablespoons chopped mint
• 3 eggs, lightly beaten

Method

1. Rub the ghee into the flour, stir in the water and mix to a soft dough, add extra water if the dough is too dry, or doesn't come together well, knead for about 10 minutes until the dough is very smooth and elastic
2. Divide the dough into 12 pieces and pop into a bowl that has been greased with oil, cover and stand about 1 hour (traditionally the balls are covered with oil while resting - I just can't bring myself to add that much fat to the dough).
3. To make the filling, heat the ghee in a pan and add the onions, garlic, sambal oelek and ginger, and cook stirring until onion has softened. Stir in the spices and cook for a few minutes to cook out the rawness of them. Add the mince and cook, stirring until the mince is cooked well. Add in the herbs. Cool and then stir in the beaten eggs.
4. Spread a little oil over a smooth surface, press or roll out a ball of dough until a very thin square, about 25cm. Place 1/4 cup filling in the middle of the square, spread it out slightly, and fold the edges of the dough over to create a sealed parcel.
5. Heat some extra ghee in a pan over medium heat, and cook parcels until well browned on both sides. Serve with the curry sauce. (I tip the whole tub of sauce over the murtabak so it is swimming in it).

Tomato Chilli Jam

 

Peter Gordon is my all time favourite chef. He is the absolute King of Fusion, he  has the most amazing palate for mixing international flavours to create divine dishes. If you can get to Providores in London, or Dine in Auckland, do so, you'll be able to taste his wonderful blend of flavours. Here's his website to tempt your taste buds www.peter-gordon.net .

This Peter Gordon recipe is one I make often, and serve on most anything - it's great on burgers, with barbequed meats, or simply spread on thick sour dough toast and topped with fried egg. I love it with sweetcorn fritters, bacon and avocado, and 'watered' down with lime juice and water, it makes a great dipping sauce for Asian appetisers, like spring rolls or dumplings.

It's important that the tomatoes in this recipe are good quality with no blemishes, and ripe, but not too ripe. If they're too ripe, they'll lose their natural fruit pectic which helps to set the 'jam'. I also tend to make 3 or 4 times the recipe and bottle in nice jars, as it makes fabulous gifts.

I have a few jars hanging out on the bench if anyone wants any :)

Peter Gordon's Tomato Chilli Jam
makes 2 x 200ml jars

• 500 grams ripe tomatoes, cored and diced into 1cm cubes
• 4 red chillies, chopped
• 5 cloves garlic, peeled
• 6 cm thumb of ginger, peeled and grated
• 2 tablespoons fish sauce
• 300 grams caster sugar
• 100mls red wine vinegar

Method

The Puree

 

After adding the extra tomatoes

The jam ready to bottle

 

1. Place half of the tomatoes, chillies, garlic, ginger and fish sauce into a blender or food processor and blitz to a puree
2. Pop into a pot with the sugar and red wine vinegar and heat slowly, stirring constantly until boiling.
3. Add in the remaining tomatoes, bring back to the boil, turn down to medium and cook for 25 to 30 minutes until thick and 'jam-like'. Sometimes I find this can take about 45 minutes to reduce down.
4. Pour into sterilised jars and seal. Just pop the jars into the dishwasher on a hot cycle, dry thoroughly, and if not using a water bath to seal then store the jars in the fridge, not the cupboard, the jam will last at least 6 months, unless like me....you scoff it in much less time.