| • | To Prepare Meat Filling:
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| • | Take a wok or saucepan and heat ghee.
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| • | Add chopped onion, ginger, and meat curry powder,
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| • | Stir-fry for about 1 to2 minutes, add ground meat.
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| • | Stir with spatula and break up meat so that there will be no clumps, cook until well browned.
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| • | Add cilantro and mint, stir to mix well with meat, promptly remove from the flame.
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| • | Let it cool fully.
To Prepare Murtabak:
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| • | Sieve flour and salt into a bowl.
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| • | Mix ghee, add water gradually and knead till the dough is smooth.
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| • | Let the dough rest for about 2 to 3 hrs to soften.
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| • | Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
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| • | First flatten with oiled palms, now thin it again by pulling the edges.
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| • | Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
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| • | Now sprinkle a little flour and roll out into a paper-thin rectangular sheet.
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| • | Preheat the griddle or pan, grease it well with ghee.
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| • | Break one egg in the middle of the rectangular sheet and carefully spread the egg over the middle portion of it.
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| • | Sprinkle some chopped onions and finely sliced green Serrano.
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| • | Spoon about 2 tbsp curried meat filling evenly and fold in the four into a fine square.
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| • | Quickly lift the murtabak, using both hands, onto a preheated griddle.
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| • | Cook for about 2 to 3 minutess until golden brown.
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| • | Lift Murtabak up, grease the griddle with ghee, and cook the other side until brown.
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| • | Cut it into 2 or 4 pieces.
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| • | Serve hot or cold. |
