Recipe
Lamb curry sausage rolls recipe
This is sausage rolls, but not as you know them. Prepare your tastebuds for a big Indian-flavour hit and your mind to be blown.
By Justin Narayan
Mum would make this as a little snack when people came over for tea or for us kids when we came home after school. I don’t think she meant for it to taste like curry, but she was always heavy-handed with garlic, onion and spice.So, I just went with it and added more spice to this recipe.
Makes up to 24 × Active time 25 minutes × Total time 1 hour
Ingredients to make lamb curry sausage rolls recipe
1 tablespoon light olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed or finely chopped
1 teaspoon ground cumin
½ teaspoon Fiji masala powder or garam masala
½ teaspoon smoked paprika
½ teaspoon chilli flakes
500 g (1 lb 2 oz) minced (ground) lamb (see tip)
½ cup (30 g) Japanese (panko) breadcrumbs
1 teaspoon salt
1 egg
2 puff pastry sheets, thawed if frozen
200 g (7 oz) tasty cheese, grated (optional)
EGG WASH
2 tablespoons milk
1 egg
SEASONING
½ teaspoon chilli flakes
½ teaspoon flaky sea salt
½ teaspoon cumin seeds
TO SERVE
Your favourite sauce (there are no rules)
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How to make lamb curry sausage rolls recipe
Heat the oil in a frying pan over medium heat, then add the onion and garlic and cook until the onion is lightly browned. Add all the powdered spices and chilli and cook for 30 seconds. Transfer the mixture to a bowl and let it cool to room temperature. Add the lamb, breadcrumbs, salt and egg to the bowl and massage with your hands or a spatula until you have a smooth uniform mixture. Cut or shape four even rectangles from the puff pastry (if it's store-bought, just cut each sheet in half).
Spoon a quarter of the lamb mixture along one side of a pastry rectangle, about 1 cm (½ inch) from the edge.Scatter the cheese over the lamb mixture, if using. Roll up the pastry, starting from the lamb edge, to enclose the filling. Arrange so the seam (where the pastry edges overlap) sits underneath the sausage roll log. Repeat with the remaining pastry and lamb mixture. Preheat the oven to 180°C (360°F). Line a tray with baking paper.
Meanwhile, slice each log into six even pieces for party size or in half for a meal size, then place the sausage rolls on the prepared tray. Mix the egg wash ingredients in a small bowl until combined. Ina separate bowl, combine the seasoning ingredients. Brush each sausage roll with the egg wash, then sprinkle the seasoning over the top. Bake until the sausage rolls are GBD (see page 13), about 30–35 minutes. Serve with sauce.
Citro food tip
You can swap out the lamb mince for any other kind of mince. If you want to make these in bulk and freeze them, place the tray in the freezer after rolling. Once frozen solid, transfer to a ziplock bag and store in the freezer for up to 2 months. When you’re ready, preheat the oven to 180°C (360°F), egg wash the frozen sausage rolls, season and bake from frozen for 35–40 minutes.
Images and text from Everything Is Indian by Justin Narayan, photography by Rob Palmer. Murdoch Books RRP $39.99.
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