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Mutton rolls on a plate

Sri Lankan mutton rolls

Published: March 10, 2021 at 10:32 am
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  • Preparation and cooking time
    • Total time
    • + Cooling + Chilling
  • Easy
  • Makes about 20 rolls

This Sri Lankan-style mutton roll recipe from chef Peter Kuruvita wraps potatoes, lamb mince, mint leaves and green chillies in a breadcrumb coating


This mutton roll recipe is extracted from Peter Kuruvita's book Serendip: My Sri Lankan Kitchen (£16.99, Murdoch Books). Find out more about Sri Lankan food with Peter's guide, then check out our coconut sambal, egg hoppers, Sri Lankan chicken curry and more delicious Sri Lankan recipes.

Want to try more mutton recipes? Check out our mutton keema, West Indian curried mutton and curried mutton pie.


  • 650g (or other floury potatoes) Russet potatoes, scrubbed
  • 300g lamb mince
  • 2 tbsp malt vinegar
  • ground to make 2 tsp black peppercorns
  • 1 litre vegetable oil
  • 2 onions, finely chopped
  • 6 large mint leaves, finely chopped
  • 2 small green chillies, finely chopped
  • 125g plain flour
  • 2 eggs, lightly beaten
  • 165g fine dried breadcrumbs


  • STEP 1

    Put the whole potatoes in a large pan, cover with lightly salted water and simmer until tender. Drain. When cool enough to handle, peel and coarsely mash the potatoes. Meanwhile, combine the lamb, vinegar, pepper and 1 tsp of salt in a bowl, and set aside for 10 minutes.

  • STEP 2

    Heat 2 tsp of the oil in a heavy-based frying pan over high heat, and cook the lamb mixture for 8 minutes, stirring regularly and breaking up the mince, until most of the liquid has evaporated. Add the onions, mint and chillies, and cook, stirring continuously, for 5 minutes. Remove to a sieve to drain any excess liquid.

  • STEP 3

    Using a lightly oiled banana leaf or baking paper, put a heaped tbsp of potato mash in the centre and flatten into a rectangle about 8cm x 10cm. Put 2 tsp of mince along the centre and, starting at one long side, roll up tightly and put on a tray lined with baking paper. Chill for 30 minutes, then carefully remove the wrapping from the rolls. Dust each roll in the flour, then dip in the egg and coat with breadcrumbs.

  • STEP 4

    Heat the remaining oil in a deep-fryer or large heavy-based pan to 180C or until a cube of bread browns in 30 seconds. Deep-fry the rolls in batches until they are crisp and golden, then drain on kitchen paper and serve hot or cold.

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