Lamprais

Lamprais is a traditional Sri Lankan dish that originated from the Dutch Burgher community. It consists of rice cooked in a meat or fish curry, accompanied by various side dishes, all wrapped in a banana leaf and baked. Here's a basic recipe for Sri Lankan Lamprais:

Ingredients:

For the rice:

• 2 cups Basmati rice, washed and drained
• 4 cups water
• 1 teaspoon salt

For the meat curry:

• 500g meat (chicken, beef, or lamb), diced
• 2 onions, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• 2 tablespoons Sri Lankan curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 1 cinnamon stick
• 4-5 cardamom pods
• 4-5 cloves
• 1 cup coconut milk
• Salt to taste
• Vegetable oil

For the side dishes:

• Hard-boiled eggs, halved
• Fried eggplant slices
• Fried ash plantain (green banana) slices
• Fried shrimp paste balls (optional)
• Sambal (spicy condiment)

Other:

• Banana leaves, washed and dried, cut into rectangles and lightly heated to soften

Instructions:

1. Prepare the rice:

   • In a large pot, bring the water to a boil. Add the washed and drained rice along with salt. Stir well.
   • Reduce the heat to low, cover the pot, and let the rice simmer until cooked and all the water is absorbed. Fluff the rice with a fork and set aside.

2. Prepare the meat curry:

   • In a separate pan, heat some vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
   • Add the minced garlic, grated ginger, and chopped tomatoes. Cook until the tomatoes are soft.
   • Add the diced meat and cook until browned.
   • Stir in the Sri Lankan curry powder, turmeric powder, chili powder, cinnamon stick, cardamom pods, and cloves. Cook for a few minutes until fragrant.
   • Pour in the coconut milk and season with salt. Simmer until the meat is tender and the curry is thickened. Adjust seasoning if necessary.

3. Assemble the Lamprais:

   • Place a banana leaf rectangle on a flat surface. Spoon some cooked rice onto the leaf, followed by a portion of meat curry.
   • Arrange the hard-boiled egg halves, fried eggplant slices, fried ash plantain slices, and fried shrimp paste balls (if using) on top of the rice.
   • Add a dollop of sambal on the side.
   • Fold the banana leaf over the ingredients to form a parcel, tucking in the sides securely.

4. Bake the Lamprais:

   • Preheat the oven to 180°C (350°F).
   • Place the wrapped Lamprais parcels on a baking sheet and bake for about 20-25 minutes, until heated through.

5. Serve:

   • Remove the Lamprais parcels from the oven and carefully unwrap them.
   • Serve the Lamprais hot, either directly in the banana leaf parcel or transferred to a plate.