Thank you to Shanthee for sharing this lovely recipe. These mutton rolls are delicious. The different textures of crispy crumb. soft pancake and luscious sauce work so well together. The filling is fragrant from the spices. The heat of the chillies is tempered by the pancake.
INGREDIENTS
Filling
1kg mutton cut into small pieces (leg of mutton or lamb) or for a vegetarrian version use mixed vegetables instead of the meat. or use tuna or a firm white fish.
5 red onions peeled and chopped
2 potatoes peeled and cubed
chopped curry leaves
1 head of garlic and a finger sized piece of root ginger pounded to a paste
in a pestle and mortar
2 tsp fenugreek seeds
1 tsp mustard seeds
Spice powder see photo below contains red chillies, coriander, fennel seeds, cumin, mathe (fenugreek), black pepper and tumeric. Shanthee used 4 heaped teaspoonfuls or add to taste.
A close alternative would be Sri Lankan spice mix from Seasoned Pioneers here
2-3 tsp coconut milk .
salt
for the pancake mix beat togther
500g flour
1 egg
milk, water 1/2 pint approx
salt
cooking oil and breadcrumbs.
Fry the onions in a wok. Add the curry leaves, fenugreek seeds and mustard seeds. Add the meat and some salt, cover and cook till the colour of the meat changes then add the curry powder and leave to cook for 15 mins. Give the curry a good stir till all the curry powder is mixed in well with curry and cook for a further 15 mins before adding the potato. Cover and cook then add the coconut milk and cook till the curry becomes dry and the potatoes are just done and retain their shape.
The filling should not be too wet. Leave to cool before filling the pancakes.
(To make a slacker sauce to serve with rice add more coconut milk.)
dip in beaten egg and breadcrumbs and fry in some oil in the wok
the finished rolls.
