Murtabak

Knead the flour, melted ghee, water and a pinch of salt into a smooth, elastic dough, then cover and set aside to rest for at least 30 minutes.

Divide the rested dough into 8 balls, coat lightly in oil and set aside to rest for a further 15 minutes.

Heat the vegetable oil in a frying pan and fry the onion and garlic until softened.

Add the minced beef and curry powder and cook, breaking up the meat, for 8 minutes until browned.

Insert a meat thermometer into the mince; it must read at least 71 degrees Celsius before removing from the heat.

Stir the chopped coriander through the cooked filling and leave to cool slightly.

Stretch each dough ball out thinly on an oiled surface, spoon on the filling, add a little beaten egg, and fold the edges over to enclose.

Pan-fry the parcels in a little ghee for 3 minutes per side until golden and crisp.

Serve the murtabak hot, cut into wedges, with the ready-made dhal curry alongside for dipping.