Sri Lankan Spiced Mutton Rolls

Ingredients

• 500g (1.1 lb) boneless mutton, finely chopped 500g (1.1 lb) boneless mutton, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt, to taste Salt, to taste
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 packet of puff pastry sheets 1 packet of puff pastry sheets
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add minced garlic and grated ginger to the pan and cook for another minute.
3. 3.
   Add the finely chopped mutton to the pan and cook until browned.
4. 4.
   Stir in ground cinnamon, cardamom, cloves, chili powder, turmeric powder, and salt. Mix well to coat the mutton with the spices.
5. 5.
   Add tomato paste and cook for a few minutes until well combined.
6. 6.
   Pour in a little water, cover the pan, and simmer for about 30 minutes or until the mutton is tender and the flavors have melded together.
7. 7.
   Remove from heat and let the mixture cool. Stir in fresh cilantro.
8. 8.
   Preheat the oven to 200°C (400°F).
9. 9.
   Roll out the puff pastry sheets and cut them into rectangular shapes.
10. 10.
    Place a spoonful of the mutton filling onto one end of each pastry rectangle.
11. 11.
    Roll the pastry tightly, enclosing the filling, and seal the edges by pressing with a fork.
12. 12.
    Brush the rolls with beaten egg for a golden finish.
13. 13.
    Place the rolls on a baking sheet and bake for 15-20 minutes or until the pastry turns golden brown and crispy.
14. 14.
    Serve the Sri Lankan Spiced Mutton Rolls hot and enjoy!

Treat your ingredients with care...

• Mutton — Ensure the mutton is finely chopped to ensure even cooking and a consistent texture in the filling.
• Puff pastry — Thaw the puff pastry sheets according to the package instructions before rolling them out. This will make it easier to work with and prevent cracking.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the mutton filling.
• Serve the rolls with a tangy tamarind chutney or a spicy tomato sauce for a delicious accompaniment.
• If you prefer a vegetarian version, you can substitute the mutton with finely chopped vegetables such as carrots, peas, and potatoes.
• Make sure to seal the edges of the pastry rolls tightly to prevent the filling from leaking out during baking.
• These rolls can be prepared in advance and frozen. Simply bake them straight from the freezer, adding a few extra minutes to the cooking time.

Serving advice

Serve the Sri Lankan Spiced Mutton Rolls as a delightful appetizer or snack. They can be enjoyed on their own or paired with a dipping sauce of your choice. Garnish with fresh cilantro leaves for an added touch of freshness.

Presentation advice

Arrange the Sri Lankan Spiced Mutton Rolls on a platter, allowing the golden brown pastry to showcase its crispy texture. Serve them upright to display the filling and garnish with a sprinkle of chopped cilantro for an appealing presentation.