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:
- Prepare the mixed vegetable pickles by following the recipe on sambal categories
- 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.
- 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
