Lamprais

Method

1. 1

   Step 1

   For the rice, fry the onion (opens in a new tab) in the ghee (opens in a new tab) until golden, add the rinsed rice and whole spices and stir until glossy. Add the stock and salt, cover and cook on low until tender.

   • 25 min
   • low heat
   • Saucepan (opens in a new tab)
2. 2

   Step 2

   For the curry, fry the garlic (opens in a new tab), ginger, curry leaves (opens in a new tab) and cinnamon (opens in a new tab) in oil, add the chicken and curry powder and brown. Add the coconut milk (opens in a new tab) and salt and simmer until the chicken is cooked and the sauce is thick.

   • 30 min
   • medium-low heat

   Food safety: Chicken must reach 74 °C.

   

3. 3

   Step 3

   Mix the ground beef (opens in a new tab), grated onion (opens in a new tab), pepper (opens in a new tab), salt and a little of the beaten egg (opens in a new tab). Roll into 18 small balls, dip in the remaining egg, roll in breadcrumbs (opens in a new tab) and shallow-fry until browned and cooked through.

   • 20 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Cook minced meat until no pink remains (71 °C).

   

4. 4

   Step 4

   For a quick seeni sambol, cook the sliced onions (opens in a new tab) in the coconut oil (opens in a new tab) until soft and brown, then add the chilli flakes (opens in a new tab) and sugar (opens in a new tab) and cook until jammy.

   • 20 min
   • medium-low heat
5. 5

   Step 5

   Heat the oven (opens in a new tab) to 180 °C. On six squares of wilted banana leaf (or foil), place a mound of rice, a portion of curry, three frikkadels, a spoon of sambol and an egg (opens in a new tab). Fold into parcels and secure.

   • 15 min
   • 180°C
6. 6

   Step 6

   Bake the parcels on a tray until steaming hot and fragrant. Serve each guest a parcel to open at the table.

   • 20 min
   • 180°C
   • Oven (opens in a new tab)
   • Baking tray / sheet (opens in a new tab)