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Bombay Lamb Rolls
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5 from 1 vote

Bombay Lamb Rolls with Rough Puff Pastry

Full of Indian spices, Bombay Lamb Rolls are a fun and tasty alternative to classic sausage rolls. These pastry rolls are a treat at any time of the year, but particularly enjoyable as the weather cools in time for Halloween parties and Bonfire Night.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Snack or Appetiser
Cuisine: Worldwide
Keyword: bombay lamb, bombay spice, lamp pie, pastry roll, pastry,, spiced lamb
Servings: 10 Rolls
Author: Jane Saunders

Ingredients

For the Rough Puff Pastry

  • 340 g/ 2 3/4 cups Plain (all purpose) flour
  • 300 g/ 1 1/3 cup Butter (cold)
  • 3/8 tsp Salt
  • 20 ml/ 4 tsp Lemon Juice
  • 250-300 ml/ 1- 1 1/4 cups Ice cold water

For the Bombay Lamb

  • 500 g/ 1lb 1.5 oz Ground Lamb (lean)
  • 1 Shallot
  • 2 Garlic Cloves
  • 1 Medium green chilli Add more depending on taste preferences
  • 1/2 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Turmeric
  • 1/8 tsp Garam Masala
  • 1/4 tsp Salt
  • 1 1/2 cm Ginger
  • A little beaten egg

Instructions

Make the Rough Puff Pastry

  • Put the flour and salt into a large mixing bowl and stir
  • Chop the butter into 1cm cubes and add to the bowl. Toss with the flour to coat each cube
  • Mix the lemon juice with the water and pour 3/4 into the bowl. Mix with a blunt knife, incorporating all of the flour as you go, until the dough comes together in a soft ball. Add more water if necessary, but take care not to add too much. The dough should neither be dry, wet or sticky
  • Dust the worktop & your rolling pin with flour, then roll out the pastry dough to form an oblong about 2cm thick. Lift one short edge of the pastry and fold it over the middle, then do the same with the other edge of the pastry to make three layers. 
  • Turn the pastry 90 degrees (a quarter turn), then re-roll and repeat the folding process. Repeat once more, then wrap in cling film and chill for 30 minutes
  • Unwrap the pastry and roll out again, fold and chill for a further 20 minutes 
  • Repeat this process once more, wrap and chill for a final 20 minutes

For the Bombay Lamb

  • Finely peel and chop the shallot. Fry in a little vegetable oil until it softens
  • Meanwhile, peel and finely slice the garlic & ginger. Deseed the chilli & chop finely too
  • Add the garlic, ginger and chilli to the pan, cook for 1 minute, then remove from the heat
  • In a small frying pan, dry fry (no oil) the mustard seeds, cumin seeds and coriander seeds. Grind in a pestle and mortar until a fine powder is achieved (or blitz in a clean coffee mill) 
  • Put the lamb into a food processor and pulse briefly until it begins to break down. Add the onion mix, the freshly grown spices and the remaining ingredients, along with a grind of black pepper, to the processor and pulse again, scraping down the sides as necessary until the meat resembles the texture of sausagemeat
  • Tip into a bowl and give the meat a good mix with your hands to ensure the spices are well distributed. Divide into 10 equal portions

Assembling the Bombay Lamb Rolls

  • Heat the oven to 200C/ 400f/ GM 6 and line 2 baking trays with baking parchment
  • On a floured surface, roll the pastry out into a large rectangle 3mm thick and at least 40cm wide by 35cm tall. Neaten the edges to form a tidy rectangle
  • Use a clean ruler to divide the rectangle in half at the 17.5 cm mark (approx). Mark each segment into 5 rectangles, each approximately 8cm wide. In total you should end up with 10 rectangles each 8cm x 17.5cm
  • Roll a piece of the Bombay Lamb into a sausage shape and lay at one of one of the rectangles. Dab the opposite end of pastry with a little beaten egg, then roll up the pastry to enclose the meat
  • Place the roll onto a baking tray. Use a very sharp knife to make a few diagonal slits across the top of the roll and brush with beaten egg
  • Repeat with the remaining meat and pastry - ensure the rolls are well spaced out on the baking sheets
  • Bake for 30 minutes, by which time the pastry should be golden brown. Ensure the meat is cooked sufficiently (at least 71C/ 160F), using a probe thermometer such as Thermapen
  • Once cooked, slide the rolls onto a wire cooling rack to cool. Serve warm or cold 
  • Any leftovers can be stored in an airtight container and refrigerated for up to 3 days