Step 1

For the chutney, place all ingredients in a small food processor with 1/3 cup (80ml) water and whiz for 1 minute or until smooth and creamy. (The chutney will keep in an airtight jar in the fridge for up to a week.)

Step 2

To make filling, heat 1 tbs oil in a large frypan with a lid over high heat. Add onion and cook for 3-4 minutes or until soft. Add mince, garlic, ginger, chilli, spices, tomato and 1 tsp salt, and stir to combine. Bring to a simmer, then cover and reduce heat to low. Cook, stirring occasionally, for 20 minutes or until meat is soft and liquid is absorbed. Set aside to cool completely.

Step 3

Meanwhile, to make the flatbread dough, season flour and add 1 tsp extra oil and ¼ cup (60ml) water. Stir to combine, then transfer to a lightly floured work surface and knead until smooth. Cover with damp kitchen towel and set aside.

Step 4

Place egg and coriander in a small bowl and whisk to combine. Set aside.

Step 5

Once lamb mixture is cool, divide dough in half and roll out into 2 rough 23cm squares, rolling a slightly thinner 3cm border around each square.

Step 6

Place half the filling in the centre of each flatbread, leaving a 7.5cm border on all sides. Spoon egg mixture over filling. Fold edges over filling to create a flattish parcel.

Step 7

Heat remaining 1 tbs oil in a large frypan over medium heat. Place flatbreads in pan, seam-side down, and cook, turning occasionally, for 10 minutes or until golden on both sides. Serve hot with the chutney.