Authentic Lamb Rolls with Bramley Apple Ketchup and a Spicy Watercress and Lime Dressing

Cooking Time

Ingredients

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Ingredients For the lamb roll filling marinade

  • g short saddle – trimmings
  • g onion blended
  •   1 medium green chilli, blended
  •   1/2 tsp turmeric
  •   1/2 tsp Sri Lankan curry powder
  •   1/4 tsp chilli powder (option)
  •   1cm ginger, brunoise
  •   2-3 curry leaves
  •   2cm Pandang leaf
  •   1/2 lime leaf, chiffonade

For the lamb roll filing cooking

  •   1 tbsp oil
  •   1/4 tsp mustard
  •   1/4 tsp cumin seeds
  •   1/8 tsp fennel seeds
  •   3 fenugreek seeds
  •   1 potato
  •   1cm cm dice

For the wrapping

  •   4 sheets spring roll wrap/pastry
  • g panko breadcrumbs
  •   1 egg

For the apple ketchup

  •   2 Bramley apples, peeled, seeded and diced
  •   1 tsp brown sugar or Kithul sugar
  •   3 cloves
  •   1/4 tsp nutmeg
  •   1/2 cinnamon stick
  •   1 piece star anise
  •   3-4 tsp water

For the garnish

  • g Koppert Cress spicy water cress
  • g Koppert Cress citra leaves
  •   1/2 lime, zest and juice

Method

  • 1

    Step 1

    Butcher the lamb, leaving the loin for the main and using any leftover and offcuts of lamb for the lamb rolls. Finely dice the lamb.
  • 2

    Step 2

    Marinate in a blend of onion, green chilli, turmeric, chilli powder, Sri Lankan curry powder, ginger, lime leaf and Pandang leaf.
  • 3

    Step 3

    Dice Bramley Apple, add 1tsp butter(Optional) to a pan and add cloves, cinnamon stick and star anise to bring out flavour.
  • 4

    Step 4

    Add apple along with 1 tsp brown sugar and 3 tbsp of water, cover with a cartouche and leave on a low heat.
  • 5

    Step 5

    Dice potato to 1cm cubes. Add oil to a pan and add fenugreek seeds, fennel seeds and cumin seeds and fry. Add the marinated lamb. Brown, add 4 tbsp water add diced potato and cover with a cartouche. Leave on a low heat stirring regularly and cook until potato is tender.
  • 6

    Step 6

    Remove lamb mixture and place in a flat tray, blast chill.
  • 7

    Step 7

    Wrap the lamb mixture in spring roll wrap, and pane with panko breadcrumbs.
  • 8

    Step 8

    Deep fry lamb rolls and serve with apple ketchup.

Ingredients

  • 200 g short saddle – trimmings
  • 100 g onion blended
  • 1 medium green chilli, blended
  • 1/2 tsp turmeric
  • 1/2 tsp Sri Lankan curry powder
  • 1/4 tsp chilli powder (option)
  • 1cm ginger, brunoise
  • 2-3 curry leaves
  • 2cm Pandang leaf
  • 1/2 lime leaf, chiffonade
  • 1 tbsp oil
  • 1/4 tsp mustard
  • 1/4 tsp cumin seeds
  • 1/8 tsp fennel seeds
  • 3 fenugreek seeds
  • 1 potato
  • 1cm cm dice
  • 4 sheets spring roll wrap/pastry
  • 100 g panko breadcrumbs
  • 1 egg
  • 2 Bramley apples, peeled, seeded and diced
  • 1 tsp brown sugar or Kithul sugar
  • 3 cloves
  • 1/4 tsp nutmeg
  • 1/2 cinnamon stick
  • 1 piece star anise
  • 3-4 tsp water
  • 200 g Koppert Cress spicy water cress
  • 5 g Koppert Cress citra leaves
  • 1/2 lime, zest and juice