Beef Murtabak

Beef Murtabak
Preparation Time
Cooking Time
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Beef Curry Powder

  • 2 tsp fennel seeds
  • 2 tsp black mustard seeds
  • 1 tbsp black pepper corns
  • 3 dried chillies, deseeded
  • 2 dried curry leaves
  • 1 tsp ground cloves
  • 3 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp ground cardamom
  • 2 tbsp turmeric
  • 2 tsp ground ginger


  • 1 pack Silver Fern Farms Beef Stir-Fry
  • 2 tbsp Malay Curry Powder
  • 2 tbsp oil, plus extra oil to shallow fry
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 1 green chilli, chopped
  • 2 tsp grated ginger
  • ½ cup frozen peas
  • 2 cups shredded cabbage
  • 1 x 400g pack frozen ready-made Malaysian roti (5 sheets)
  • 2 eggs, lightly beaten


To make Malay curry powder, place spices in a jar and shake well to combine.

Remove beef from packaging and set aside to bloom for 10 minutes before cooking. Combine Silver Fern Farms Beef Stir-Fry with Malay curry powder and 1 tablespoon of oil. Mix to coat well. Heat remaining tablespoon of oil in a frying pan. Cook onion, garlic, chilli and ginger over medium heat for 3 to 4 minutes or until fragrant and lightly golden.

Increase heat to high and cook meat mixture for 3 minutes or until golden brown. Add peas and cabbage. Cook for a further minute. Transfer to a bowl, season and cool.

Remove 1 or 2 pieces of frozen roti at a time and allow to defrost for 5 minutes. Roll in between fl oured sheets of baking paper to make a 20cm to 22cm round. Pour a little egg in centre, spread and top with ½ cup fi lling. Fold in edges to enclose. Repeat until all the ingredients are used.

Heat a non-stick frying pan with a generous amount of oil over low-medium heat and cook roti, in batches, for 2 minutes each side or until crisp and brown. Drain on paper towel. Cut roti in half and enjoy while hot.

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