Shyaphaley

Make the dough

Knead the flour, oil, a pinch of salt and water into a smooth, slightly soft dough.

Rest the dough

Cover the dough and let it rest so it relaxes and becomes easier to roll.

Mix the filling

Combine the minced lamb, cabbage, onion, garlic, ginger, cumin powder and salt into a well-mixed filling.

Fill the breads

Divide the dough into balls, flatten each into a disc, place a portion of filling in the centre, and fold the edges over to seal into a stuffed round patty.

Flatten gently

Press each stuffed patty down gently with your palm to flatten it slightly and spread the filling evenly.

Heat the oil

Heat the oil in a wide, deep pan until a small piece of dough dropped in sizzles and rises steadily.

Fry until golden

Fry the stuffed breads a couple at a time, turning occasionally, until both sides are deep golden and the lamb inside is fully cooked.

Drain and serve

Drain on a paper-lined plate and serve hot, cut into wedges.