Sri Lankan Lamprais
Sri Lankan Dutch Burgher banana-leaf parcels with stock-cooked rice, mixed-meat curry, frikadellers, eggplant, and seeni sambol.
Equipment
- Large saucepan
- Large Dutch oven
- Rimmed baking sheet
- Kitchen tongs
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
Instructions
Cook the Rice and Curry:
- 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.
- 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:
- 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.
- Mix ground beef, breadcrumbs, egg, and pepper. Form six small irregular patties and pan-fry until cooked through.
Wrap and Bake:
- 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.
- 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.
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.
Nutrition
Calories: 760kcalCarbohydrates: 78gProtein: 43gFat: 32gSaturated Fat: 11gCholesterol: 155mgSodium: 980mgFiber: 7gSugar: 11g