Lamb and Leek Mutabbaq with Freshly Toasted Spices and Spicy Tomato Salsa

Method

1. Mix the flour and salt in a bowl, add part of the ghee (melted) and the water a little at a time, then knead for 6 min until smooth. Divide into one ball per serving, coat with oil, cover and rest for 1 h. The longer rest lets the dough stretch thinner and more evenly.

   Add in this stepPlain (all-purpose) flour 160 gSalt (for the dough) ½ tspLukewarm water 95 mlGhee (dough, browning and frying) 0.6 tbspNeutral oil (coating and stretching) 0.6 tbsp

2. Toast the coriander seeds, cumin seeds and cardamom pods in a small dry pan over medium-low heat for 1 min 30 sec, shaking the pan, until fragrant and a shade darker, then tip onto a plate to cool. Split the cardamom and keep only the seeds, then grind everything finely with the peppercorns in a mortar or spice grinder.

   Add in this stepCoriander seeds 1 tspCumin seeds ½ tspGreen cardamom pods 2Black peppercorns ½ tsp

   medium-low heat

3. Melt ghee in a 24 cm pan over medium-high heat, spread the lamb out in it and sear for 5 min without stirring much, until browned and the juices have cooked off. Add the onion and cook for 3 min more, then stir in the ground spices and salt for 30 seconds. Spread on a plate and cool completely.

   Add in this stepGhee (dough, browning and frying) 0.6 tbspMinced lamb (shoulder) 180 gSmall onion, finely chopped 1Salt (for the filling) ½ tsp

   medium-high heat

4. Roughly chop the tomatoes, chillies (seed them for less heat) and garlic, blitz or pound to a coarse salsa, and season with the lime juice and salt. Keep it in the fridge until serving.

   Add in this stepRipe tomatoes 1Green chillies 1Garlic cloves 1Lime ½Salt (for the salsa) ¼ tsp

5. Mix the leek, parsley and eggs into the cooled lamb. On an oiled surface, stretch a ball of dough to about 45 cm, thin enough to see through. Spread one portion of filling in a 15 cm square in the centre and fold the top, bottom, then sides over it to make a parcel.

   Add in this stepLeek, white part, very thinly sliced 60 gFlat-leaf parsley, chopped 10 gEggs 2Neutral oil (coating and stretching) 1.4 tbsp

6. Melt one portion of ghee in a 26 cm · 2× wide pan (the number is how many you fry one after another) over medium heat. Fry the parcel folded side down for 3 min, flip and fry for 3 min more, until deep golden on both sides and firm in the centre. Spooning a little extra ghee over at the end makes the edges extra crisp. Cut and serve with the salsa.

   Add in this stepGhee (dough, browning and frying) 1¾ tbsp

   medium heat