Lamb Martabak (Martabak Daging)
Lamb Martabak (Martabak Daging)
Lamb Martabak (Martabak Daging)
By Lara Lee
30 pieces
Snacks
This martabak is one of my favorite snacks to eat. With coriander- and cumin-spiced lamb encased in pastry, it’s Indonesia’s answer to a Cornish pasty. The traditional version is made with a thin, translucent sheet of oiled homemade dough that is pan-fried in a cast-iron pan, but for easy entertaining, I wholly recommend using spring roll wrappers.
Lamb martabak is a fantastic canapé or appetizer to kick-start a dinner party. The filling can also be used to make a martabak filo pastry oven-baked pie (see the variation). Best eaten immediately and served with sambal on the side for dipping.
Oaktown note: We served this with Tomato Sambal with great results. Also, if you're eager to try Lee's recipe for homemade martabak dough, you can find that recipe in her cookbook as well.
Ingredients
- 30 spring roll wrappers, 6 inches square
- 1 banana or 1 beaten egg, for sealing
- Coconut oil or sunflower oil, for pan-frying
- Sunflower oil, for deep-frying
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- 1 pound ground lamb
- 2 garlic cloves, peeled and crushed
- 2 small banana shallots or 4 Thai shallots, peeled and finely chopped
- 3 inch piece of ginger (about 1.5 ounces), peeled and finely chopped
- 2 spring onions, finely chopped
- 1⁄2 bunch of chives, finely chopped
1 teaspoon ground coriander
1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon sea salt
1⁄4 teaspoon ground black pepper
Directions
- Combine all the ingredients for the filling in a bowl and mix well. Heat 1–2 tablespoons of oil in a large frying pan over a medium-high heat, add the lamb filling and cook, stirring, until it is cooked through. Taste and adjust the seasoning as needed. Transfer to a bowl and allow to cool.
Line a tray with baking parchment. Place one spring roll wrapper on a chopping board, storing any unused wrappers under a clean tea towel so they do not dry out. Spread 1–2 tablespoons of the filling over one half of the wrapper, leaving a 1 centimeter border.
Cut a thick slice of the banana with the skin on and rub the banana flesh over the edges of the wrapper to help seal the skin together (if you prefer, you can brush with beaten egg). Fold the other half of the wrapper over the filling and press all the edges down. Place on the tray. Repeat until all the filling has been used up.
- Fill a deep saucepan one-third full with sunflower oil and heat to 320°F. (If you do not have a kitchen thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 25–30 seconds.)
- Fry the martabak in batches for 2–3 minutes until golden. Transfer to a tray lined with paper towels to absorb any excess oil.
- Cut the martabak in half so the filling can be seen, then serve.
Sounds delicious! Can’t wait to try it!!