Martabak – Pancakes with Curried Meat Filling

 

Ingredients: 2 tablespoons oil
4 cloves garlic, minced
12 oz (350 g) ground lamb or beef
1 onion, diced
1 small leek, halved lengthwise and very thinly sliced
1 red finger-length chili, deseeded and sliced
3 tablespoons minced celery leaves
1 tablespoon curry powder
4 eggs
1 spring onion, thinly sliced
½ teaspoon salt
½ teaspoon ground white pepper
Green chilies, deseeded, to serve (optional)
1 portion Mixed Vegetable Pickles (see our sambal recipes), to serve
Dough
2 cups (300 g) flour
3 tablespoons oil
¾ cup (185 ml) water
½ teaspoon salt
Cooking Directions:

1. Prepare the mixed vegetable pickles by following  the recipe on sambal categories
2. Make the Dough by combining and kneading  all the ingredients to form an oily, elastic dough. Cover and set aside at room temperature for 2 hours, then quarter the dough and roll each piece into a ball. Lighty oil a roling pin and roll out the Dough  and set aside.
3. To prepare the filling, heat the oil in a wok or skillet over high heat and stir-fry the garlic for a few seconds until it changes color, about 2 minutes. Add the onion, leek, chili and celery  leaves,  and stir-fry  for 2 more minutes. Add the curry powder  and stir-fry until well blanded, 2 to 3 minutes. Remove from the heat and set aside to cool. Divide the cooked filling into 4 equal portions  and mix well