It takes a while to make this dish and it works better if you cook in bigger quantities. Luckily the spring rolls freeze very well and make a great snack, so making a bigger batch has its rewards. There are a few steps involved in this dish but nothing is really complicated so just be patient and follow the steps.
- For the lamb filling (part 1)
- 3 kg lamb stewing meat- rib, neck shank and shoulder all work well, ask your butcher to cut these up into smalls chunks
- 3 Tbsp medium masala
- 1 Tbsp hot curry powder
- 2 onions, finely chopped
- 1 knob of ginger, grated
- 5 garlic cloves grated
- 250ml orange juice
- 2 lt of lamb stock (water will also be fine )
- Salt and pepper to season
- Sunflower oil for frying
- For the filling (part 2)
- 30 sheets of spring roll pastry
- 4 large potatoes, peeled and diced into small blocks, and cooked until soft in water with a pinch of turmeric
- 4 cups of baby spinach washed and roughly chopped
- 4 eggs, beaten
- Salt and pepper to season
- Coconut curry sauce
- 1 tin coconut cream (400ml)
- Juice of 1 lemon
For the lamb filling (part 1)
- Mix the lamb with the curry powder and masala and season with salt and pepper, seal in a hot pan in some oil and place in an oven proof dish big enough to hold all the meat.
- In a pan fry the onions, garlic and ginger until soft, and add to the meat along with the orange juice and water (or stock). Cover the dish and cook in a 150°c oven for 3-4 hours or until the lamb is soft and falling of the bones. Drain all the lamb meat out of the dish and pass the sauce trough a fine strainer or sieve, place this strained liquid in the fridge so that the fat can separate.
- While you are waiting for the cooking liquid to separate you can go ahead and clean the lamb, you want to remove all the meat and excess fat, do keep some fat. Now chop finely, but keep some texture.
For the filling (part 2)
- Mix the potatoes and spinach (not cooked) into the lamb from part one, well, check if you need to season with salt and pepper.
- Rolling the spring rolls - Place a sheet of spring roll pastry on a work surface so it makes a diamond shape in front of you. Place 80 g of the lamb mix in the bottom half of the diamond in a roll as this will be your spring roll shape, egg wash the sides of the sheet all round and fold the top half of the diamond over the bottom half to make a triangle and give 1 roll and then tuck the sides of the triangle in over the folded spring roll and continue to roll closed if you need to you may have to brush a little more egg on the last point of the triangle so it seals well ….now continue until the mix is done. Refrigerate for a day before frying, or defrost before frying if they were frozen.
Coconut curry sauce
- Remove the oil and fat that has solidified in the cooking liquid of the lamb. It would have risen to the top. Set aside.
- Reduce what is left roughly to 500ml, now add the coconut cream and lemon juice and reduce further till a sauce consistency is reached.
Now to put your dish together:
- Fry the spring roll in 180°c oil till golden brown (2 per person for a generous starter).
- Then cut in half and serve on some homemade chutney, spoon the sauce around each spring roll and lastly drizzle some of your curry fat oil that was removed from the cooking liquid, heated up, over.
- Serving suggestion: You can also serve them as snacks with bowls of the sauce and chutney to dip them.