Jaffna Mutton Roll Sri Lankan Mutton Roll Sanjeev Kapoor Khazana

Be prepared to experience the Sri Lankan way of having a mutton roll with curry leaf flavour and yes, the roll is deep fried.

JAFFNA MUTTON ROLL

Ingredients

300 grams mutton mince
2 tbsps oil + for deep frying
1 tbsp finely chopped ginger
1 tbsps finely chopped garlic
1 medium onion, finely chopped
Salt to taste
2 green chillies, chopped
1 tsp cumin powder
tsp turmeric powder
1 tsp red chilli powder
1 tbsps curry powder
2 medium potatoes, cut into inch cubes
1 cup refined flour (maida)
10-15 curry leaves
Thick refined flour slurry as required
Thin refined flour slurry as required
Dried breadcrumbs for coating
Tomato ketchup to serve

Method

1. Heat oil in a non-stick pan. Add ginger, garlic and mix well. Cook for 1-2 minutes.
2. Add onion and saut well. Add salt, mix and cook till onion turns golden brown.
3. Add mutton mince and saut for 1-2 minutes. Cover and cook for 1-2 minutes.
4. Add cumin powder, turmeric powder, red chilli powder, and curry powder and saut for 3-4 minutes.
5. Add potatoes and 1 cups water and mix well. Cover and cook on low heat for 8-10 minutes.
6. Meanwhile, take the refined flour in a large bowl. Add salt and 1 cups water and whisk till smooth. Pour in 1 cups water and mix well till a smooth and thin batter is formed.
7. Add curry leaves to the mutton mixture and mix well. Take the pan off the heat and allow to cool slightly.
8. To make the roll sheet, heat a non-stick tawa. Pour a ladleful of the batter and spread it in a circular motion to make a disc. Cook for 1 minute and take it off the heat.
9. To make a roll, place a roll sheet on the worktop, add a portion of the mutton mixture on one side, fold the sides, apply some thick refined flour slurry on the edges and tightly roll it into a log.
10. Dip each roll into the thin refined flour slurry and coat with breadcrumbs.
11. Heat sufficient oil in a kadai. Gently slide in the rolls a few at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
12. Serve hot with tomato ketchup.

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