🇱🇰 Sri Lanka recipe
Lamprais
Lamprais is the magnum opus of Sri Lankan-Dutch Burgher cuisine, a legacy of 150 years of Dutch colonial rule. The name derives from the Dutch lomprijst, meaning 'a packet of food.' It is a labor of love: ghee rice cooked in meat stock, a rich mixed meat curry of beef, mutton, chicken, and pork, frikkadels (spiced meatballs), blachan (shrimp paste), ash plantain curry, brinjal moju, and seeni sambol are all individually prepared, then assembled together in a banana leaf parcel and baked until the flavors meld into a single, extraordinary meal.
Prep1 hr 30 mins
Cook1 hr 30 mins
Serves6
Difficultyhard
Ingredients
- 500g basmati rice
- 750ml beef or chicken stock
- 2 tablespoons ghee
- 6 cardamom pods
- 6 whole cloves
- 2 cinnamon sticks
- 1 lemongrass stalk, bruised
- 1 pandan leaf, knotted
- 300g boneless beef, cubed
- 200g boneless lamb or mutton, cubed
- 250g boneless chicken thighs, cubed
- 250g boneless pork, cubed
- 400ml thick coconut milk
- 3 large onions, finely sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 3 tablespoons Sri Lankan roasted curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon fenugreek seeds
- 20 fresh curry leaves
- 4 green chilies, slit
- 2 tablespoons tamarind paste
- 200g minced beef (for frikkadels)
- 1 egg
- 2 tablespoons breadcrumbs
- 1 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 6-8 large banana leaves, softened over flame
- Salt and pepper to taste
- Vegetable oil for frying
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 780
- Protein
- 52 g
- Carbs
- 58 g
- Fat
- 38 g
