Mutton Rolls

Mutton Rolls

• 200g (7oz) potatoes
• 3 tbsp oil, plus 500ml (17 fl oz/generous 2 cups) for deep-frying
• 1 large red onion, finely chopped
• 5 garlic cloves, crushed to a paste
• 7.5cm (3-inch) piece of ginger, peeled and very finely chopped
• 3 green chillies, deseeded and finely chopped
• 200g (7oz) minced (ground) mutton or lamb
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 2 tsp salt
• 1 tbsp white wine vinegar
• 1 tbsp brown sauce
• 1 tsp ground black pepper
• 1 tsp ground cardamom
• 12 spring roll wrappers
• 250g (9oz/4 cups) breadcrumbs

For the batter

• 200g (7oz/11/2 cups) plain (all-purpose) flour
• 1 tsp ground black pepper
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 300ml (101/2 fl oz/11/4 cups) water

 
Prepare the mutton filling

1. 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.
2. 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 onions are soft and golden.
3. Add the mutton, stir well and fry for 10 minutes. Add the turmeric, chilli powder, salt and vinegar and stir well to coat the meat with spices. Cover and cook for a further 15 minutes.
4. Add the brown sauce, pepper and cardamom, give it a stir and take it off the heat. Add the mashed potatoes, mix it all together well, and taste for salt.
5. Make the batter
6. Mix all the ingredients except the water in a medium bowl. Then, add the water little by little, until you have a slightly runny batter.

Make the rolls

1. Remove the spring roll wrappers from the packet and cover them with a wet cloth so they don’t dry out.
2. Lay one wrapper on a worktop or board in a diamond shape. Place a tablespoon of the filling about 1cm (1/2 inch) from the top of the diamond.
3. Spread the filling out horizontally into a sausage shape across the top of the diamond, leaving roughly the same space at each side.
4. Start folding the pastry sheet from the top of the diamond, pulling the top corner over the mince mix and tucking it under the mixture. Next fold the two side corners in and roll the parcel downwards, tightly but gently.
5. Continue rolling towards the bottom, and when you reach the end dip a fingertip into the batter and use it to seal the the roll. Repeat until all the rolls are made.
6. Spread the breadcrumbs on a plate. Dip one roll at a time into the batter and then roll them in the breadcrumbs, making
7. sure they are fully covered. Be careful to avoid batter dripping into the breadcrumbs. Repeat until all the rolls are crumbed.
8. Bring the 500ml of oil in a deep saucepan to boiling point, then reduce the heat to medium. Slide the mutton rolls into the pan in batches of five or six and deep-fry for about 4 minutes until golden brown, gently turning them as they cook. Remove with a slotted spoon and lay them on kitchen towel to absorb the excess oil.
9. Serve with tomato sauce, brown sauce or chilli sauce.