Malaysian-Style Lamb Murtabak With Sambal Sauce And Brown Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Peel and finely chop your shallot[s]

Add your mince to a large bowl with your chopped shallot, ginger & garlic paste, curry powder and half your chilli flakes (can't handle the heat? Go easy!)

Add 2/3 of your tamarind paste and 2/3 of your soy sauce (you'll use the rest later!)

Add a generous pinch of salt and pepper and give everything a good mix up (clean hands are the best way!) – this is your murtabak filling

Add 1 roti per person to a baking tray (or two!)

Divide the murtabak filling between the roti[s], evenly covering the roti[s] and spreading the filling almost to the edges

Top the filled roti[s] with the remaining roti[s], then a piece of baking paper

Top each tray of roti[s] with another baking tray (this will help to keep them flat during cooking)

Put the trays in the oven and cook for 15-18 min or until the mince is cooked through (no pink meat!) – this is your Malaysian-style murtabak

Meanwhile, cut your cucumber into quarters lengthways, then chop roughly

Combine your sambal with half your rice vinegar, the remaining tamarind paste and remaining chilli flakes (not a fan of spice? Just add a little!)

Add 1 1/2 tbsp [2 tbsp] [2 1/2 tbsp] vegetable oil and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Stir it all together – this is your sambal sauce