lamprais
Next Dish: Sadza
Lamprais, also known as lump rice, is a traditional Sri Lankan dish introduced by the Dutch Burgher community. It consists of a portion of rice, a mixed meat curry (usually beef, pork, or chicken), two frikkadels (Dutch-style meatballs), a blachan, plantain curry, and ash plantain all wrapped in a banana leaf and baked in an oven. The unique blend of flavors and ingredients is a result of the Dutch colonial influence on Sri Lankan cuisine. The dish is typically eaten at room temperature and is a popular choice for special occasions and gatherings.
Recipe
Ingredients:
2 cups of Basmati rice
1 lb of chicken
1/2 lb of beef
1/2 lb of pork
2 boiled eggs
2 bananas
2 aubergines (eggplant)
2 onions
2 green chilies
2 cloves of garlic
1 tablespoon of ginger
1 tablespoon of curry powder
1 tablespoon of chili powder
1 tablespoon of turmeric
1 tablespoon of vinegar
Salt to taste
4 cups of water
Banana leaves for wrapping
Instructions:
Wash and soak the basmati rice for 30 minutes.
In a large pot, add water, salt, and soaked rice. Cook until the rice is done and set it aside.
Cut the chicken, beef, and pork into small pieces.
In another pot, add the meat, curry powder, chili powder, turmeric, vinegar, salt, and water. Cook until the meat is tender.
Slice the onions, green chilies, garlic, and ginger.
In a pan, heat some oil and sauté the onions, green chilies, garlic, and ginger until they turn golden brown.
Add the cooked meat to the pan and mix well.
Slice the aubergines and bananas into small pieces and fry them in a separate pan.
Lay out a banana leaf and place a portion of rice in the center.
Add a portion of the meat mixture, a boiled egg, and some fried aubergines and bananas on top of the rice.
Fold the banana leaf to wrap the food inside, then secure it with a string.
Repeat this process until all the ingredients are used up.
Steam the wrapped banana leaves for about 20 minutes.
Serve the Lamprais hot.