In Malaysia, you find these golden murtabak parcels made from roti at street stalls for breakfast and lunch. They're easy and fun to make with the kids and it's a different way to enjoy lamb with all those lovely spices. Served with a fresh and textural carrot salad, they make a filling dinner.
Preheat oven to 210°C fan-forced. Peel and thinly slice eschalots. Melt butter in a frypan over medium-high heat. Add ½ the eschalot, lamb mince, Fragrant Garam Masala, turmeric, ½ teaspoon salt flakes and pepper and cook, breaking up lumps with a wooden spoon, for 5–6 minutes or until mince is golden brown. Transfer to a bowl and set aside to cool slightly.
Heat a separate frypan over medium heat. Add cumin seeds and cook, stirring, for 30 seconds or until fragrant. Transfer to a small bowl. Juice lemon. Add lemon juice, honey, oil, salt and pepper to bowl and stir to combine.
Lightly beat eggs and add to bowl with cooled lamb filling. Stir to combine.
Divide lamb filling between roti, placing on one half of each roti. Fold over to enclose filling. Place on a lined baking tray and bake for 12–15 minutes or until filling is cooked and roti is crisp. While murtabak are cooking, continue with step 5.
Peel and coarsely grate carrots on a box grater. Rinse and finely chop coriander stems and roughly chop leaves. Place carrot, coriander, remaining eschalot and the dressing in a bowl and toss to coat. Season to taste with salt and pepper.
Cut each murtabak in half. Divide between plates and serve with carrot and coriander salad.