👨‍🍳 Instructions

1. 1

   For the dough: In a large bowl, combine flour, salt, and 2 tbsp vegetable oil. Gradually add warm water while mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for at least 30 minutes.

   ⏱️ 7 minutes

   💡 Tip: The dough should be soft but not sticky.
2. 2

   For the filling: In a pan, heat a little oil over medium heat. Add the chopped onion and sauté until softened. Add minced garlic and green chilies (if using), cook for another minute until fragrant.

   ⏱️ 5 minutes
3. 3

   Add the minced lamb to the pan. Break it up with a spoon and cook until browned. Drain off any excess fat.

   ⏱️ 10 minutes
4. 4

   Stir in cumin, coriander, turmeric, salt, and black pepper. Cook for 2-3 minutes until the spices are fragrant.

   ⏱️ 3 minutes
5. 5

   Remove from heat. Stir in the chopped cilantro, parsley, and the beaten egg. Mix well to combine. Let the filling cool slightly.

   💡 Tip: The egg helps bind the filling together.
6. 6

   Divide the dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin circle, about 8-10 inches in diameter.

   ⏱️ 10 minutes
7. 7

   Place about 1/4 of the lamb filling onto one half of each dough circle, leaving a border. Fold the other half of the dough over the filling, creating a semi-circle. Press the edges firmly to seal, then crimp with a fork or by folding the edges over.

   💡 Tip: Ensure the edges are well sealed to prevent filling from leaking.
8. 8

   Heat ghee or butter in a non-stick skillet or griddle over medium heat. Carefully place one or two mutabbaqs onto the hot surface.

   ⏱️ 5 minutes
9. 9

   Cook for about 5-7 minutes per side, or until golden brown and crispy. Repeat with the remaining mutabbaqs.

   ⏱️ 14 minutes

   💡 Tip: Adjust heat to prevent burning.
10. 10

    Serve hot, often with a side of yogurt or a spicy sauce.