MUTTON ROLLS
Mutton rolls are a delectable deep-fried appetizer featuring a flavorful filling of tender mutton cooked with aromatic spices, shallots, garlic, ginger, and coconut milk. The addition of potatoes provides a creamy texture, while the crispy spring roll wrapper adds a satisfying crunch. These rolls are often served hot with chutneys or sauces, making them a popular choice for snacking, parties, or even as a main course. The perfect balance of flavors and textures ensures that mutton rolls are a truly enjoyable appetiser.
- 1 kg boneless mutton, cut into small pieces
- 8 shallots, thinly sliced
- 1 teaspoon fennel seeds
- 1 teaspoon fenugreek seeds
- 12 curry 12-13 leaves
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon curry powder
- 1 tablespoon salt
- 1 teaspoon turmeric
- 2 cups water
- 1/2 cup coconut milk
- 1 medium 1-2 potatoes, cut in cubes
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 15 large spring roll wrappers
- 3 eggs
- 200 g golden breadcrumbs
- Flour slurry to seal the spring rolls
- Vegetable oil for frying
- 1. Heat mustard oil in a pan.
- 2. Add sliced shallots and cook until translucent.
- 3. Add fennel seeds, fenugreek seeds, curry leaves, minced garlic, and ginger. Cook until fragrant.
- 4. Add boneless mutton pieces after cleaning and slicing them into small pieces.
- 5. Season with curry powder, salt, and turmeric. Cook until the color changes and oil separates.
- 6. Pour water, bring to a boil, cover, and cook until the meat is fully cooked. Stir occasionally to prevent sticking.
- 7. Ensure all water dries up once the meat is tender. If needed, increase the flame to dry up excess water.
- 8. Add coconut milk, mix, and cook until thickened.
- 9. Squeeze fresh lemon juice, add garam masala, mix well, and turn off the heat.
- 10. Cut potatoes into small cubes, boil, and add to the filling. Set aside to cool.
- 1. Crack eggs into a plate and whisk them. Place golden breadcrumbs in another plate.
- 2. Once the filling has cooled, start forming the mutton rolls.
- 3. Place a spring roll wrapper on a flat surface with a corner facing you.
- 4. Add 2 spoonfuls of the filling a few centimeters away from the corner.
- 5. Roll the wrapper once to cover the filling and fold over both sides.
- 6. Brush the entire surface of the wrapper with flour slurry and tightly roll up the spring roll.
- 7. Repeat the process for all the filling and wrappers.
- 8. Dip each spring roll in the egg and then in the breadcrumbs. Coat all rolls.
- 9. Place the coated rolls on a tray and freeze for about 15 minutes.
- 1. Heat vegetable oil to 170-180°C.
- 2. Deep fry the mutton rolls in batches until they are golden brown and crispy.
- 3. Drain excess oil by placing the rolls on a wire rack or paper towels.
- 4. Your mutton rolls are now ready to be served hot and enjoyed!
Ensure the mutton pieces are cleaned, boneless, and cut into small pieces before cooking. This will help in even cooking and better texture.
While cooking the mutton filling, remember to stir occasionally to prevent sticking to the bottom of the pan and ensure even cooking.
When rolling the mutton filling in the spring roll wrappers, ensure they are tightly rolled to prevent any filling from leaking out during frying.