Filling: Combine the curry, chilli and turmeric powder. Heat oil and saute the onions, garlic, green chillies, ginger and cinnamon stick until fragrant.
Add the spice mix and saute for another 3 minutes.
Add the ground lamb and season with salt. Stir until meat combines well with the spices.
Add beef stock and simmer. Pour in the coconut milk, lower heat and cook until the sauce is almost dry. Remove from heat and let cool.
Dough: Sift flour and salt into a large bowl. Add ghee and mix.
Pour in water little by little while kneading until all the ingredients are incorporated together. Set aside for 2-3 hours for the dough to soften.
Making the Murtabak: Take a handful of dough and shape into a ball. Roll the ball very thinly on a flat surface.
Sprinkle a teaspoon of melted ghee onto the dough and then spread 2 tablespoon of filling squarely in the middle of dough.
Fold the edges of the dough like an envelope to a square shape, making sure that the filling is covered and contained inside. Sprinkle some flour on top of the dough, press gently to even out the shape.
Heat a little oil in a frypan. Cook the murtabak package evenly on both sides until dough is slightly browned. Remove from heat.
Spread 1 teaspoon of ghee into the frypan and reheat one side of the murtabak for 2-3 minutes. Remove from heat and repeat the same process to cook the other side of the murtabak.