Be prepared to experience the Sri Lankan method 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 tablespoons oil + for deep frying
1 tbsp carefully sliced ginger
1 1/2 tbsps carefully sliced garlic
1 medium onion, finely chopped
Salt to taste
2 green chillies, chopped
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 1/2 tbsps curry powder
2 medium potatoes, cut into 1/2 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 finishing.
Tomato ketchup to serve.

Method.

1. Heat oil in a non-stick pan. Add ginger, garlic and mix well. Prepare for 1-2 minutes.
2. Add onion and sauté well. Include salt, mix and cook till onion turns golden brown.
3. Add mutton mince and sauté for 1-2 minutes. Cover and prepare for 1-2 minutes.
4. Add cumin powder, turmeric powder, red chilli powder, and curry powder and sauté for 3-4 minutes.
5. Add potatoes and 1 1/2 cups water and blend well. Cover and prepare on low heat for 8-10 minutes.
6. Meanwhile, take the refined flour in a large bowl. Add salt and 1 1/2 cups water and blend till smooth. Gather 1 1/2 cups water and mix well till a smooth and thin batter is formed.
7. Include curry leaves to the mutton mixture and mix well. Take the pan off the heat and permit to cool somewhat.
8. To make the roll sheet, heat a non-stick tawa. Put 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, position a roll sheet on the worktop, add a portion of the mutton mix on one side, fold the sides, use 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 adequate oil in a kadai. Carefully slide in the rolls a few at a time and deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
12. Serve hot with tomato catsup.

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