Entree: Tokelau – Lu Sipi (Taro leaf-wrapped lamb)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 40 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1–1.5 in (2.5–4 cm) pieces
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tbsp (15 ml) grated fresh ginger
- 3 cloves garlic (approx. 9 g), minced
- 1 medium onion (approx. 110 g), thinly sliced
- 2 medium tomatoes (approx. 300 g), chopped
- 2 cups (480 ml) coconut cream (or very thick coconut milk)
- 1 cup (240 ml) water or light stock
- 8 taro leaves, approx. 10 oz (280 g) (or large spinach/collard leaves if unavailable)
- Banana leaves for wrapping (optional)
- 1 tbsp (15 ml) lime juice (about juice of 1 lime)
- 1 tsp (5 ml) grated fresh turmeric or 1/2 tsp (2.5 ml) ground turmeric (optional)
- 1 small hot chile, sliced (optional)

Instructions

1. Season the lamb pieces with salt, pepper, and grated ginger; let rest 15–30 minutes while preparing other ingredients.
2. In a large heavy pot or skillet over medium heat, add a drizzle of oil (or a little coconut cream) and sauté the onion until translucent, 4–5 minutes. Add minced garlic and tomatoes and cook until softened, about 3 minutes.
3. Add the seasoned lamb to the pot, sear briefly to color the pieces, then pour in the coconut cream and water or stock. Stir in turmeric and sliced chile if using; bring to a gentle simmer.
4. Simmer uncovered for 20–30 minutes until lamb is starting to become tender and the sauce has slightly reduced. Adjust seasoning with a little more salt or lime juice.
5. While the lamb simmers, rinse taro leaves and remove any coarse stems. If using banana leaves, briefly pass them over a low flame to make pliable.
6. Lay 2–3 taro leaves overlapping (or a banana leaf lined with taro leaves) on a work surface, spoon a portion of the lamb and sauce onto the center, then fold the leaves to enclose the filling into a snug parcel. Repeat until all lamb is wrapped.
7. Place parcels into a steamer basket or a baking dish; if steaming, steam for 30–40 minutes until leaves are very tender and lamb is fall-apart; if baking, add a little extra coconut cream to the dish, cover tightly with foil and bake at 350°F (175°C) for 40–50 minutes.
8. Unwrap carefully, serve the Lu Sipi hot with the cooking sauce spooned over, accompanied by steamed taro, breadfruit, or rice.