Sri Lankan Lamb Rolls
Servings: 2 People
Ingredients
- 4 Spring roll pastry wrappers
Filling
- 200 g Lamb mince
- 1 Onion diced
- 1 tsp Fennel seeds
- 1 tbsp Mild curry powder
- 5 g Fresh Coriander 1 tbsp, chopped
- 2 Spring onion sliced
- 1 cloves Garlic mashed or grated
- 100 g Maris Piper potatoes
Coating
- 100 g Bread crumbs
- 2 Egg beaten
- 120 g Plain flour 1 cup
- 1 tbsp Vegetable oil for frying
Method
To make the filling:
- Peel and wash potatoes, cut into pieces and boil them in water until well cooked.
- Drain and mash them coarsely and set aside.
- Dry roast fennel seeds in a little oil until golden and add diced onions and curry leaves and fry further until onions are golden.
- Add the meat and curry powder, and salt, stir and cover the dish and cook in low heat.
- Occasionally stir and check adding a little water if necessary.
- When the meat is cooked, add the mashed potato and stir well.
- Remove from fire when done keep aside.
To Make the Rolls
- Place some curry filling at one end of the spring roll wrapper (about 2 tablespoons) and fold both ends towards the centre. Then start rolling to about 8 cm long and 3-4 cm diameter rolls.
- If the end does not stick, use a thin mixture of flour and water or beaten egg white as glue.
- Make more rolls and place them on a board.
- Dip each roll in flour, egg and breadcrumb to coat.
- Shallow fry in very hot oil until the breadcrumbs turn golden