Mutton Rolls Recipe: Crispy Sri Lankan Keema Rolls

Mutton rolls are one of the most beloved snacks in Sri Lanka and across South Asia. These crispy, golden pastries are filled with aromatic spiced ground mutton (keema) and make the perfect appetizer, party snack, or teatime treat. Once you master this recipe, you’ll understand why these savory rolls are a staple at every celebration.

Unlike samosas or spring rolls, traditional mutton rolls feature a unique flaky pastry that’s tender yet crispy. The filling is richly spiced with garam masala, cumin, and fresh cilantro, creating layers of flavor in every bite. Whether you’re hosting a party or simply craving comfort food, these homemade mutton rolls deliver authentic taste that rivals any bakery.

What Are Mutton Rolls?

Mutton rolls, also known as keema rolls or meat rolls, are savory pastries filled with spiced ground meat wrapped in a flaky dough and baked until golden. They originated in Sri Lanka, where they’re a beloved street food and bakery staple found in every corner shop and home kitchen.

The term “mutton” in South Asian cooking typically refers to goat meat, though lamb can be used interchangeably. The filling—called keema—is seasoned with traditional spices like garam masala, cumin, coriander, and fresh herbs, creating a deeply flavorful filling that’s both aromatic and satisfying.

Homemade Mutton Rolls Recipe

This authentic recipe makes 8 generously sized mutton rolls with a perfectly spiced filling and flaky pastry shell.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 rolls
• Difficulty: Intermediate
• Cuisine: Sri Lankan / South Asian

Ingredients for Mutton Keema Filling

• 1 pound (450g) ground mutton or lamb
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons vegetable oil

Ingredients for Pastry Dough

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (60g) cold butter, cubed
• 1/2 cup (120ml) cold water
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

Step 1: Prepare the Mutton Filling

Heat oil in a large pan or wok over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes. Golden onions are essential—they provide the sweet, caramelized base flavor that makes these rolls special.

Step 2: Add the Aromatics

Add the minced garlic, grated ginger, and green chilies to the pan. Sauté for 1-2 minutes until fragrant. The kitchen should smell amazing at this point!

Step 3: Cook the Mutton

Add the ground mutton to the pan. Break it up with a wooden spoon and cook until browned and no longer pink, about 8-10 minutes. Make sure to drain any excess liquid—a dry filling is key to crispy rolls.

Step 4: Season the Filling

Add the cumin seeds, coriander powder, garam masala, turmeric, red chili powder, salt, and black pepper. Mix everything well and cook for another 3-4 minutes to let the spices bloom. Remove from heat, stir in the fresh cilantro, and let the filling cool completely. This is important—hot filling will make the dough soggy.

Step 5: Make the Pastry Dough

In a large bowl, combine the flour, baking powder, and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Gradually add cold water and knead into a smooth, pliable dough. Cover with plastic wrap and let it rest for 30 minutes.

Step 6: Assemble the Rolls

Divide the dough into 8 equal portions. Roll each portion into a thin oval shape, about 6 inches long. Place 2-3 tablespoons of the cooled mutton filling in the center. Fold the dough over the filling, then roll it into a cylinder shape. Pinch and seal the edges firmly to prevent the filling from leaking during baking.

Step 7: Bake to Golden Perfection

Preheat your oven to 375°F (190°C). Place the assembled rolls on a baking sheet lined with parchment paper, leaving about 1 inch between each roll. Brush the tops generously with beaten egg—this creates that beautiful golden color. Bake for 20-25 minutes until the rolls are golden brown and crispy.

Step 8: Serve and Enjoy

Let the rolls cool for 5 minutes before serving. They’re best enjoyed warm with your favorite dipping sauce—try mint chutney, tamarind sauce, or a spicy sambal.

Pro Tips for Perfect Mutton Rolls

Cool the Filling Completely: This is the most important tip. Hot or warm filling will make your pastry soggy and difficult to work with. Plan ahead and make the filling a day in advance if possible.

Keep Butter Cold: Cold butter creates flaky layers in the pastry. If your kitchen is warm, refrigerate the butter and even the flour before making the dough.

Don’t Overfill: It’s tempting to add more filling, but overstuffed rolls tend to burst during baking. Stick to 2-3 tablespoons per roll.

Seal Edges Well: Use a fork to crimp the edges or pinch them firmly. Any gaps will cause the filling to leak out.

Use an Egg Wash: The egg wash isn’t just for color—it helps create a crispy, golden exterior. Don’t skip this step!

Variations and Substitutions

While traditional mutton rolls use goat or lamb, you can adapt this recipe to suit different preferences:

• Beef Keema Rolls: Substitute ground beef for mutton. The flavor profile will be slightly different but equally delicious.
• Chicken Rolls: Use ground chicken for a lighter option. Add a bit more spice since chicken is milder.
• Vegetarian Version: Replace the meat with a mixture of mashed potatoes, peas, and spices for a vegetarian alternative.
• Spice Level: Adjust green chilies and red chili powder to your preference. For mild rolls, reduce by half; for extra heat, double the chilies.

The History of Mutton Rolls

Mutton rolls have their roots in Colombo, Sri Lanka, where they emerged as a popular snack during the colonial era. The concept of stuffed pastries was influenced by both Central Asian and Middle Eastern cuisines, which reached the Indian subcontinent through centuries of trade and cultural exchange.

Over time, Sri Lankan bakers adapted these recipes to local tastes, creating the distinctive mutton roll we know today. The use of aromatic spices like garam masala and curry leaves reflects the island’s rich culinary heritage. Today, mutton rolls are found in every Sri Lankan bakery and are a must-have at parties, weddings, and festive occasions.

The snack has also spread throughout the South Asian diaspora, with variations appearing in India, Pakistan, and communities around the world. Each region adds its own twist, but the core concept—spiced meat wrapped in flaky pastry—remains the same.

Serving Suggestions and Dipping Sauces

Mutton rolls are delicious on their own, but they’re even better with the right accompaniments:

• Mint Chutney: Fresh, cooling, and perfect for cutting through the rich spices
• Tamarind Sauce: Sweet and tangy, a classic pairing
• Sambal: For those who love extra heat
• Ketchup: A simple option that kids love
• Raita: Cooling yogurt sauce with cucumber

These rolls make excellent party appetizers and can be served alongside other South Asian snacks like sweet treats for a complete spread.

How to Store and Reheat Mutton Rolls

Room Temperature: Freshly baked rolls can be kept at room temperature for up to 6 hours. Cover loosely to prevent them from getting soggy.

Refrigerator: Store cooled rolls in an airtight container in the refrigerator for up to 3 days.

Freezer: Mutton rolls freeze beautifully! Freeze unbaked rolls on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months. Bake from frozen at 375°F for 30-35 minutes.

Reheating: For the crispiest results, reheat in an oven or air fryer at 350°F for 8-10 minutes. Avoid the microwave, which will make the pastry soggy.

More Delicious Recipes to Try

If you enjoyed this mutton rolls recipe, explore more of our favorite dishes:

• Homemade Vanilla Paste – Perfect for your baking projects
• Eggless Oatmeal Cookies – A delicious egg-free treat
• Guava Paste Recipe – A sweet accompaniment to savory snacks
• Traeger Recipes – Explore more meat-based dishes

Start Making Authentic Mutton Rolls Today

These homemade mutton rolls bring the authentic flavors of Sri Lankan street food right to your kitchen. With their crispy golden exterior and aromatic spiced filling, they’re guaranteed to impress at any gathering. The recipe may seem involved, but once you’ve made them once, you’ll find the process quite straightforward.

Make a double batch—they freeze wonderfully, and you’ll be grateful to have them on hand for unexpected guests or sudden cravings. There’s nothing quite like pulling freshly baked mutton rolls from your own oven!

Frequently Asked Questions

What are mutton rolls made of?

Mutton rolls consist of two main components: a spiced ground meat filling (keema) made with mutton or lamb, onions, garlic, ginger, and aromatic spices like garam masala and cumin; and a flaky pastry dough made from flour, butter, and water. The filling is wrapped in the dough and baked until golden brown.

What is the origin of mutton rolls?

Mutton rolls originated in Colombo, Sri Lanka, and are considered a beloved local specialty. They developed from influences of Central Asian and Middle Eastern stuffed pastries that came to the Indian subcontinent through trade routes. Today, they’re a staple in Sri Lankan bakeries and a must-have at celebrations.

Can I use lamb instead of mutton?

Yes, lamb works perfectly as a substitute for mutton. In fact, lamb is more readily available in Western countries. Ground lamb has a similar flavor profile and cooks the same way. You can also use ground beef or chicken as alternatives.

Can mutton rolls be made ahead of time?

Yes! You can prepare mutton rolls ahead in several ways: make the filling up to 2 days in advance and refrigerate; assemble unbaked rolls and freeze for up to 2 months; or bake and refrigerate for up to 3 days, then reheat in the oven at 350°F for 8-10 minutes.

Which part of mutton is best for keema?

For keema (ground meat filling), shoulder or leg meat works best. Shoulder has more fat, resulting in juicier, more flavorful filling. Leg meat is leaner but still tasty. Ask your butcher to grind it fresh, or buy pre-ground mutton or lamb from the store.