Lamprais

★★★★★ 278 Ratings

Description:

Lamprais is a traditional Sri Lankan dish with Dutch origins, consisting of rice, meat curry, and accompaniments wrapped in banana leaves and baked. The dish is a harmonious blend of flavors, including rice cooked in stock, meat curry, frikkadels (Dutch-style meatballs), blachan (shrimp paste), and sambols. It’s a labor of love, often prepared for special occasions.

Ingredients:

For the Rice:

• 2 cups basmati rice
• 4 cups chicken or beef stock
• 1 onion (finely chopped)
• 2 garlic cloves (minced)
• 1-inch ginger (minced)
• 1 cinnamon stick
• 2-3 cardamom pods
• 2-3 cloves
• 1 bay leaf
• 2 tbsp ghee or oil
• Salt to taste

For the Meat Curry:

• 500g chicken, beef, or pork (cut into pieces)
• 1 onion (finely chopped)
• 2 garlic cloves (minced)
• 1-inch ginger (minced)
• 2 green chilies (sliced)
• 1 sprig curry leaves
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tbsp roasted curry powder
• 1 cup coconut milk
• 2 tbsp oil
• Salt to taste

For the Frikkadels (Meatballs):

• 200g minced meat (beef or pork)
• 1 small onion (finely chopped)
• 1 garlic clove (minced)
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp chili powder
• 1 egg (beaten)
• 2 tbsp breadcrumbs
• Salt to taste
• Oil for frying

For the Blachan (Shrimp Paste):

• 2 tbsp shrimp paste
• 1 onion (finely chopped)
• 2 garlic cloves (minced)
• 1 green chili (sliced)
• 1 tbsp lime juice
• 1 tbsp oil

Other Accompaniments:

• Brinjal moju (eggplant pickle)
• Pol sambol (coconut relish)
• Fried plantains (optional)
• Boiled eggs (optional)

For Wrapping:

• Banana leaves (cleaned and cut into squares)

Instructions

Step 1: Prepare the Rice

1. Heat ghee or oil in a pot and sauté onions, garlic, ginger, and whole spices ( cinnamon, cardamom, cloves, bay leaf ).
2. Add basmati rice and stir to coat with the spices.
3. Pour in chicken or beef stock and add salt. Cook until the rice is fluffy and fully cooked. Set aside.

Step 2: Prepare the Meat Curry

1. Heat oil in a pan and temper mustard seeds, curry leaves, and whole spices.
2. Sauté onions, garlic, ginger, and green chilies until golden.
3. Add turmeric, chili powder, and roasted curry powder. Mix well.
4. Add the meat and cook until browned.
5. Pour in coconut milk and simmer until the meat is tender and the curry is thick. Set aside.

Step 3: Prepare the Frikkadels (Meatballs)

1. Mix minced meat, onions, garlic, spices, egg , and breadcrumbs in a bowl.
2. Shape into small meatballs and fry in hot oil until golden brown. Set aside.

Step 4: Prepare the Blachan (Shrimp Paste)

1. Heat oil in a pan and sauté onions, garlic, and green chilies.
2. Add shrimp paste and cook for 2-3 minutes.
3. Add lime juice and mix well. Set aside.

Step 5: Assemble the Lamprais

1. Place a banana leaf square on a flat surface.
2. Add a portion of rice, meat curry, frikkadels, blachan, brinjal moju, pol sambol, and fried plantains (if using).
3. Wrap the banana leaf tightly into a parcel and secure with toothpicks or string.

Step 6: Bake the Lamprais

1. Preheat the oven to 180°C (350°F).
2. Place the wrapped parcels on a baking tray and bake for 15-20 minutes to allow the flavors to meld.

Step 7: Serve

1. Unwrap the banana leaf parcels and serve hot.

Tips for Perfect Lamprais:

• Use fresh banana leaves for wrapping. If unavailable, you can use aluminum foil, but banana leaves add a unique aroma.
• Prepare all components in advance, as assembling Lamprais can be time-consuming.
• Adjust the spiciness of the curry and sambols to suit your taste.

Cultural Significance:

Lamprais is a dish with Dutch colonial roots, reflecting Sri Lanka’s multicultural history. It’s a labor-intensive dish often prepared for special occasions, symbolizing hospitality and celebration. The combination of flavors and textures, along with the aromatic banana leaf wrapping, makes Lamprais a truly unique and cherished dish in Sri Lankan cuisine.