Friday, April 19, 2024

Mutton Rolls

 

                                  

                                     Mutton Rolls

A short eat, snack and an appetizer this is delicious to eat. The origin of this dish is not from Jaffna.

Ingredients:

Plain flour 250 Gms
Water
Salt
Eggs 2
Milk 2 cups and 1 cup water mixture
Lamb or mutton 200 g - boneless
Onions 2 medium
Fennel seeds 1 teaspoon
Curry powder 1 tablespoons
Curry leaves 10
Potato 100Gms
Bread crumbs100Gms
Eggs 2 additional
Oil for frying

Method:

This recipe has three parts - pancakes, filling and rolls

To make the filling:

Peel and wash potato, cut into pieces and boil them in water until well cooked.

Drain and mash them coarsely and set aside.

Wash and cut mutton into very small pieces.

Dice onions.

Dry roast fennel seeds in little oil until golden and add diced onions and curry leaves and fry further until onions are golden.

Add the cut meat and curry powder, salt, stir and cover the dish and cook in low heat.

Occasionally stir and check adding little water if necessary.

When the meat is cooked, add the mash potato and stir well.

Remove from fire when done keep aside.

Make the pancakes:

Sift the flour and salt into a large mixing bowl with a sieve.

Now break the eggs into it and begin whisking them.

Gradually add the milk and water mixture little by little and keep whisking until the lumps have disappeared and the batter is smooth, with the consistency of thin cream.

Make the rolls:

In a hot pan, spread some oil thinly and spread pancake mix, spread to 15 cm diameter thin crepe and cook on one side only in low heat, do not turn over.

This takes approximately 30 seconds.

Remove and spread this pancake on the chopping board or a plate while it is warm and place the cooked side down.

Place some curry filling at one end (about 2 tablespoon) and fold both ends towards the centre. Then start rolling to about 8 cm long and 3-4 cm diameter rolls.

This must be done while the pancake is still warm.

If the end does not stick, use thin mixture of flour and water or beaten egg white as glue.

Make more rolls and place them on a board.

Make a batter with flour and water and pinch of salt to a thin consistency.

Now dip each roll in this batter and cover with bread crumbs well.

Deep fry in very hot oil until the bread crumbs turn golden.

Remove from fire, drain and stack.

Some people use beaten eggs instead of batter to coat the rolls.

Serve with some chilli sauce or tomato ketchup.

 

Mutton Patties or Mutton Curry Puffs

 

                       

                           Mutton Patties

A short eat, snack and an appetizer this is delicious to eat and usually served at afternoon tea.

Ingredients:

Plain flour 200 Gms
Butter 100Gms
Baking powder 1 pinch
Lamb or mutton 200 g ms- boneless
Onions 2 medium
Curry powder ½ tablespoons
Potato 100 Gms
Water
Salt to taste
Oil for frying

Method:

Two parts in the making - Dough and the filling

Make dough:

Mix flour and butter, baking powder and salt well in a mixer add water little by little to make the dough soft and pliable.

Set aside for 20 minutes.

Make the filling:

Peel, wash and cut the potatoes into small pieces and boil them in water. Once boiled, drain and mash coarsely.

Cut meat into very small pieces, dice onions.

Fry in little oil the diced onions until golden.

Add lamb pieces, salt, curry powder and cover and cook in low fire occasionally stirring until well cooked.

Taste the meat and add salt as necessary and then stir in the mashed potatoes to make a good mixture.

On a floured chopping board, roll this pastry and cut out round discs of about 10 cm diameters.

Place each disc in the palm of the hand and brush the edges with water or beaten white of egg and place sufficient meat mixture in the centre.

Fold over the flaps and press the edges of the dough disc together to seal firmly to form a semi lunar shape.

Press the edges with a fork to get a serrated edge.

Deep fry this on both sides in hot oil until golden brown. Drain and remove.

Serve on its own or with Tomato ketchup or chilli sauce.

 

Mutton or Lamb cutlets

 

                                      

                                      Lamb Cutlets

                                        

This is a savoury mixture of lamb meat with mashed potato formed into a ball and coated with breadcrumbs and deep fried in oil.
A short eat, snack and an appetizer this is delicious to eat and also can be eaten with other dishes.

Ingredients:

Minced mutton or lamb 200 g - very lean meat is preferred
Potato 100 Gms
Eggs 3
Onions 2 medium
Green chillies 4
Black pepper coarse powder 3 tsp
Salt to taste
Breadcrumbs
Oil for frying

Method:

Wash and peel the potato and cut into pieces. Boil them in water, drain and mash finely.

In a hot pan add one tablespoon of oil, fry diced onions until they turn golden brown.

Add minced mutton, salt, chopped green chillies stir, cover and cook on low fire.

While this is cooking, separate the egg yolk from the white and save both.

When meat is cooked, add the pepper powder to your taste and mix and let it cook for two more minutes constantly stirring.

Add the yolk of the eggs and stir the mixture further until the egg yolk has been cooked.

Taste the meat and adjust the salt and pepper and make sure all the liquid has been absorbed.

Reduce the heat and add the mashed potato and mix well to form a big ball.

Let it cool.

Beat the white of the eggs until it froths.

Make lime sized balls from the meat mixture and compress firmly, soak it in the white of the egg and coat with bread crumbs.

Deep fry this on both sides in boiling oil.

When turned golden brown, drain and remove.

Serve when hot with some sauces if necessary.