Mutton Rolls are a beloved street food, especially popular in Sri Lanka. They consist of a spiced mutton and potato filling encased in a thin wrapper, then breaded and deep-fried to golden perfection. Here’s a comprehensive guide to making them at home.
Ingredients
- 650g (or other floury potatoes) Russet potatoes, scrubbed
- 300g lamb mince
- 2 tbsp malt vinegar
- ground to make 2 tsp black peppercorns
- 1 litre vegetable oil
- 2 onions, finely chopped
- 6 large mint leaves, finely chopped
- 2 small green chillies, finely chopped
- 125g plain flour
- 2 eggs, lightly beaten
- 165g fine dried breadcrumbs
Instructions
Steps:
1. Put the whole potatoes in a large pan, cover with lightly salted water and simmer until tender. Drain. When cool enough to handle, peel and coarsely mash the potatoes. Meanwhile, combine the lamb, vinegar, pepper and 1 tsp of salt in a bowl, and set aside for 10 minutes.
2. Heat 2 tsp of the oil in a heavy-based frying pan over high heat, and cook the lamb mixture for 8 minutes, stirring regularly and breaking up the mince, until most of the liquid has evaporated. Add the onions, mint and chillies, and cook, stirring continuously, for 5 minutes. Remove to a sieve to drain any excess liquid.
3. Using a lightly oiled banana leaf or baking paper, put a heaped tbsp of potato mash in the centre and flatten into a rectangle about 8cm x 10cm. Put 2 tsp of mince along the centre and, starting at one long side, roll up tightly and put on a tray lined with baking paper. Chill for 30 minutes, then carefully remove the wrapping from the rolls. Dust each roll in the flour, then dip in the egg and coat with breadcrumbs.
4. Heat the remaining oil in a deep-fryer or large heavy-based pan to 180C or until a cube of bread browns in 30 seconds. Deep-fry the rolls in batches until they are crisp and golden, then drain on kitchen paper and serve hot or cold.
