Rolled Mutton Recipe 

500g mutton, cut in thin broad strips and well-pounded with mallet

1 tsp salt

½ tsp turmeric

¼ tsp pepper

1 tsp red pounded chillies

½ tsp crushed jeero (cumin)

2 tblsp sour milk

Mix spices in sour milk and marinate mutton in this for two hours.

1 mashed hard boiled egg

1 tsp green pounded chillies

2 tblsp of freshly pounded coconut

1 tbsp cream or top milk, or malaai

1 tblsp ghee/oil

1tsp ginger/garlic

1 grated onion

1 tblsp chopped mint

Fry onion in a little oil.  Remove when a lovely gold colour.  In same oil fry separately the garlic and coconut.  Add fried ingredients to cream.  Add the other ingredients.   Remove marinating mutton from the marinade and in each place some of the stuffing.  Roll up and tie with thread. 

In roasting pan or casserole heat the ghee and place each roll of mutton neastling alongside the other.  Pour left over marinade over it.  Cover pan with foil and bake in moderate oven till mutton is tender and moisture has evaporated.  Remove foil and allow to fry till brown. Serve with tomato chutney or vegetable dishes.