Cheat's Murtabak

This is a very sumptuous , incredibly delicious and it was made the cheater's way, semi-homemade using store bought Roti Paratha. Roti Paratha/Canai comes frozen and there are 5 in a packet. It is inexpensive and all the Asian stores here sell them. Look for them in the freezer section and make sure that is is Made in Malaysia - the texture and taste is better. If you would like to make the roti from scratch, refer to http://lilyng2000.blogspot.com/2005/06/roti-canai-with-dhall-char.html

Ingredients:

5 pieces frozen Roti Paratha/Canai

Filling:

1/2 pound ground meat(of your choice)

1/2 cup chopped onion

1 heaped tbsp curry powder

salt to taste

3 eggs

Method:

Cook the filling by browning the ground meat(add some oil, if the meat is very lean).

When the meat is no more pink, add in chopped onion and curry powder.

Stir and saute until aromatic and add salt to taste.

Cool before adding in the eggs.

To make the murtabak:

Heat a nonstick pan and place a piece of frozen roti on it.

As soon as it turns soft, put a few tbsp of filling in the center of roti(do not put too much, otherwise, the roti cannot be folded in a neat pack).

Fold in the sides to make a neat pack(refer to pictures above)

Add in a little oil for crispiness. Fry until brown on all sides.

Dish out and serve hot, it tastes great as is or served with pickled onions

To make pickled onions:

Red /yellow/white onions(red will give a pleasing color)

salt

sugar

vinegar

Slice peeled onions thinly and add salt, sugar and vinegar. Adjust to taste.

Let onions sit for at least 1/2 hour before serving.

Serves

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Roast Leg of Lamb ala Tom

We can't thank Sandra's friend, Tom, enough as he did it again. He sent me a leg of lamb and it made out New Year's Eve Dinner the most memorable. I could not believe that time flies so fast, it is 3 months already since we had this delicious lamb dinner. Thank you again, Tom and hope to get more lamb and rosemary from you.



Ingredients:

1 leg of lamb (about 4 1/2 pounds)
1 handful fresh sage
1 clove garlic
Salt and freshly ground black pepper
1 lemon, juiced
Olive oil
1 handful fresh rosemary
3 ounces pancetta, sliced

Method:

With a knife, follow the lamb bone down about 4 inches (you are just making a 'tunnel' where you are cutting the meat away from the bone). Do this from the top end and the bottom end.

Roll the leg into a roast shape and tie with cotton butcher's twine.

Pierce the meat at an angle with a sharp pointed knife 6 to 8 times at random around the leg.

Where you have made the incisions, open them up a bit by poking your fingers down in them to make a bit of space.

Using a pestle and mortar smash up half the sage with the garlic and 1 teaspoon of salt. When its pulped, add the lemon juice, 2 tablespoons of olive oil, the other half of the sage and the rosemary roughly chopped.

Stuff the mixture into all the incisions and gaps you have made with the knife. Then stuff the pancetta deep into the gaps along the bone and the incisions. This gives a lovely fragrant flavor to the meat. Season with salt and pepper.

Heat oil in a large skillet over high heat. Brown lamb on all sides.

Place lamb in roasting pan and roast in a preheated 425 f oven for 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F or a thinbladed knife inserted to the center for 20 seconds should feel lukewarm on your lips.)

Let sit at room temperature about 10 minutes covered loosely with foil before carving, so juices can run to center.

Remove strings and slice meat thinly across the roll.

Serve with Deep fried french beans and mint sauce.

To reheat carved lamb, place slices on a sheet pan, cover with a wet towel, and bake 5 minutes at 375 degrees F.


Serves
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