Mutton rolls on a plate

Sri Lankan mutton rolls

  • Makes about 20 rolls
  • Easy

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 hoppersSri Lankan chicken curry and more delicious Sri Lankan recipes.

Want to try more mutton recipes? Check out our mutton keemaWest Indian curried mutton and curried mutton pie.



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


  • 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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Nutritional Information

  • Kcals 165
  • Fat 8g
  • Saturates 1.5g
  • Carbs 16.8g
  • Sugars 1.4g
  • Fibre 1g
  • Protein 5.9g
  • Salt 0.4g