Sri Lankan Mutton Rolls
- Heat oil in a heavy based pan and cook the onion until light brown and soft.
- Stir in the garlic and ginger and cook for a further 3 minutes.
- Add the remaining filling ingredients except the potatoes and lime juice and cook for 5-6 minutes, stirring often.
- Add 1/3 a cup of water and cover and cook for 15 minutes or until the meat is tender and almost dry.
- Add the crumbled potatoes and cook uncovered until the curry is dry.
- Take off the heat, add the lime juice and allow to cool completely.
- You can make your own pancakes, but spring roll sheets are a great cheat.
- Take an individual spring roll sheet, put a few spoons of curry in it, fold the ends towards the centre and then roll up like a thick cigar. Trim any excess so the rolls aren't too bready.
- Dip the rolls in beaten egg and dip into breadcrumbs to coat evenly.
- Heat the oil over a medium heat and deep-fry the rolls until golden and crisp.
- Serve with tomato ketchup spiked with finely chopped ginger, garlic, green chillies and curry leaves.
For the filling:
- 225g boneless neck or shoulder mutton meat, all but a little fat trimmed and cubed into 1/3 inch cubes or coarsely minced
- 200g potato, boiled for 8 mins, peeled and mashed coarsely
- 1 brown onion, peeled and finely chopped
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1.5 tbsp Sri Lankan roasted curry powder (or Madras Curry Powder, but SL roasted Curry Powder is quite different and preferred for this recipe)
- 1 tsp red chilli powder or paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper crushed
- 2 green chillies, deseeded and finely chopped
- 10-12 curry leaves
- Salt, to taste
- 1 tbsp rapeseed or vegetable oil
- Juice of 1 lime
For the wrap:
- 8 spring roll sheets
- 2 medium eggs, beaten
- 2 cups Panko breadcrumbs
- Oil to deep fry
First introduced by the many settlers who reach the island, Short Eats are a flavoursome representation of Sri Lanka’s dense history of diversity: Rolls came from the Chinese, cutlets and patties arrived with the British, and vadais with the Tamils from India.
At Hoppers, we often describe mutton rolls as a type of bread crumbed spring roll with curried mutton – it’s a must order!
Do as the Sri Lankans do and have yours with a strong cup of Ceylon Tea or shot of Arrack.