Kitchen Recipe
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Sri Lankan Mutton Rolls
The ultimate premium short eat: a rich, intensely spiced minced mutton and potato filling rolled in a crepe, breaded, and fried.
- Prep
- 45 min
- Cook
- 45 min
- Total
- 90 min
- Servings
- 12
- Difficulty
- hard
- Cuisine
- sri lankan
Ingredients
Scaled for 12 servings
- minced mutton
- potatoes
- onion
- garlic
- ginger
- roasted curry powder
- black pepper
- crepe batter
- breadcrumbs
- oil
Equipment
- Frying pan
- Crepe pan
- Deep fryer
Instructions
- 1
Cook Mutton
Sauté onions, garlic, and ginger. Add minced mutton and spices. Cook until the meat is browned and tender.
- 2
Mix Filling
Add mashed boiled potatoes to the mutton mixture. The potato acts as a binder.
- 3
Make Crepes
Prepare thin crepes (same process as fish rolls).
- 4
Roll & Bread
Place filling in the crepe, roll tightly, dip in batter, and coat generously in breadcrumbs.
- 5
Fry
Deep fry in hot oil until deeply golden and crispy.
Cooking Tips
- Mutton rolls are traditionally spicier than fish rolls — don't hold back on the black pepper and roasted curry powder.
- The filling must be relatively dry before rolling, otherwise the crepe will get soggy.
Variations
- Beef Rolls: Substitute mutton with minced beef.
Chef's Notes & Storage
- Mutton rolls are considered the most premium and sought-after 'short eat' at Sri Lankan bakeries.
Nutrition Estimate
290 calories · 14g protein · 28g carbs · 15g fat · 2g fiber per serving
