Method

• 1.
  Prepare roti canai according to instructions (available on website 'Roti Canai'). Place the balls on an oiled tray and cover loosely with plastic wrap. Set aside in a warm place to prove overnight.
• 2.
  To make the filling, heat 1 tbs coconut oil in a wok over medium heat. Add the onion, garlic, ginger and curry powder, and cook for 5-10 minutes until softened.

• 3.
  Add the lamb, sugar, half the curry leaves and 1 tsp salt, breaking up the meat as it cooks.
• 4.
  Cook for a further 15 minutes or until the liquid has evaporated and the meat is browned. Season to taste, remove from the heat and stir though the beaten egg.
• 5.
  Heat the ghee in a frypan over medium heat. Fry the remaining curry leaves until crisp, then remove from pan and set aside.
• 6.
  Place a ball of dough on a work surface brushed with ghee. Roll out the dough to form a 30cm square.
• 7.
  Scatter one-eighth of the lamb mixture over the centre, then fold in each side tightly to create a 12cm square, brushing the outside with ghee. Repeat with the remaining dough and lamb mixture.
• 8.
  Heat another 1 tbs coconut oil in a frypan over medium heat. Cook 3 parcels, folded-side up first, for 6-8 minutes, turning halfway, until golden and cooked through. Repeat with remaining 2 tbs oil and parcels.
• 9.
  For the onion pickle, place all the ingredients in a bowl and season to taste.
• 10.
  Serve murtabak scattered with herbs and fried curry leaves, with onion pickle and pickled chillies on the side, if using.