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Sri Lankan lamprais opened on banana leaf with stock rice, curry, frikadeller, eggplant, and sambol.

Sri Lankan Lamprais

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Sri Lankan Dutch Burgher banana-leaf parcels with stock-cooked rice, mixed-meat curry, frikadellers, eggplant, and seeni sambol.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 45 minutes
Total Time 3 hours 15 minutes
Servings: 6 parcels
Course: Main Course
Cuisine: Sri Lankan
Calories: 760
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stock Rice
  • 2 cups short-grain rice rinsed
  • 3 cups low-sodium beef or chicken stock
  • 2 tbsp ghee
  • 1 medium yellow onion finely chopped
  • 1 stick cinnamon
  • 4 pods green cardamom lightly crushed
  • 4 whole cloves
  • 1 tsp fine salt
Mixed-Meat Curry
  • 8 oz boneless beef chuck cut into small pieces
  • 8 oz boneless pork shoulder cut into small pieces
  • 8 oz boneless chicken thigh cut into small pieces
  • 2 tbsp neutral oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp roasted Sri Lankan curry powder
  • 1/2 tsp ground turmeric
  • 1 cup coconut milk
  • 1 tbsp tamarind concentrate
  • 1 tsp fine salt
Eggplant and Sambol
  • 1 lb eggplant cut into short wedges
  • 3 tbsp neutral oil
  • 2 large red onions thinly sliced
  • 1 tbsp tamarind concentrate
  • 1 tbsp brown sugar
  • 1 tsp chili flakes
  • 1/2 tsp fine salt
Frikadellers and Wrapping
  • 12 oz ground beef
  • 1/2 cup fresh breadcrumbs
  • 1 large egg beaten
  • 1/2 tsp ground black pepper
  • 6 pieces banana leaf each about 14 inches square, softened

Equipment

  • Large saucepan
  • Large Dutch oven
  • Rimmed baking sheet
  • Kitchen tongs

Method
 

Cook the Rice and Curry:
  1. Cook the onion in ghee for 5 minutes. Add cinnamon, cardamom, cloves, rice, stock, and salt. Cover and cook until the stock is absorbed and the rice is just tender. Discard whole spices.
  2. Brown the three meats in oil. Add onion, garlic, curry powder, and turmeric; cook 5 minutes. Add coconut milk, tamarind, and salt and simmer 35 to 45 minutes until thick and tender.
Make the Accompaniments:
  1. Brown eggplant in half the oil until tender. Separately cook red onions in remaining oil for 15 minutes, then add tamarind, sugar, chili, and salt and cook to a dark sticky sambol.
  2. Mix ground beef, breadcrumbs, egg, and pepper. Form six small irregular patties and pan-fry until cooked through.
Wrap and Bake:
  1. Pass banana leaves briefly over low heat or dip in hot water until flexible. Divide rice among the leaves and add curry, eggplant, sambol, and one frikadeller.
  2. Fold each leaf into a compact parcel and place seam-side down on a baking sheet. Bake at 350 F for 25 minutes so the leaf aroma perfumes the meal. Rest 5 minutes before opening.

Nutrition

Calories: 760kcalCarbohydrates: 78gProtein: 43gFat: 32gSaturated Fat: 11gCholesterol: 155mgSodium: 980mgFiber: 7gSugar: 11g

Notes

  • Traditional lamprais is a multi-component Dutch Burgher dish; preparing the curry and sambol a day ahead makes assembly easier.
  • Refrigerate cooked components separately for three days, or chill assembled parcels and bake the next day.