Lamb martabak

This martabakis one of my favourite snacks to eat. With coriander- and cumin-spiced lamb encased in pastry, it’s Indonesia’s answer to a Cornish pasty.

The traditional version is made with a thin, translucent sheet of oiled homemade dough that is pan-fried in a cast-iron pan, but for easy entertaining, I wholly recommend using spring roll wrappers. Lamb martabak is a fantastic canapé or appetiser to kick-start a dinner party. Best eaten immediately and served with sambal on the side for dipping.

Recipe and image from Coconut & Sambal by Lara Lee, Published by Bloomsbury (RRP $39.99)
Credit content from https://www.sbs.com.au/food/recipes/lamb-martabak