Prakash K. Sivanathan, Niranjala M. Ellawala

Mutton Rolls

Name: Mutton Rolls
Yield: Makes 12
Cuisine: Sri Lankan
Ingredients: 2 tsp salt; 1 tsp chilli powder; 1 tbsp brown sauce; 1 tbsp white wine vinegar; 200 g (7 oz) minced (ground) mutton or lamb; 3 green chillies, deseeded and finely chopped; 1 tsp ground turmeric; 200 g (7 oz) minced (ground) mutton or lamb; 5 garlic cloves, crushed to a paste; 1 large red onion, finely chopped; 7.5 cm (3-inch) piece of ginger, peeled and very finely chopped; 5 garlic cloves, crushed to a paste; 3 tbsp oil, plus 500 ml (17 fl oz/generous 2 cups) for deep-frying; 200 g (7 oz) potatoes; ½ tsp ground turmeric; 200 g (7 oz/1½ cups) plain (all-purpose) flour; 300 ml (10½ fl oz/1¼ cups) water; ½ tsp salt; 1 tsp ground cardamom; 1 tsp ground black pepper; 250 g (9 oz/4 cups) breadcrumbs; 12 spring roll wrappers

Preparation info

Makes
12

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

200 g (7 oz) potatoes
3 tbsp oil, plus

Asia
Sri Lanka
Snack
Starter

Method

Prepare the mutton filling

Wash the potatoes and boil them with skins on for about 15 minutes until cooked. Take them off the heat and leave to cool. Then, peel off the skins and mash them well.

While the potatoes are cooking, heat the oil in a large, lidded saucepan over a low heat. Sauté the onions, garlic, ginger and green chillies until the onio