Entree: Sri Lanka – Southern Coast – ලැම්ප්රයිස් ➤ Lamprais (Banana-leaf parcel of rice cooked in stock served with curried meat, meatballs and sambols)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 35 min

Additional 25 min

Total 1 hr 35 min

Ingredients

- 2 cup (400 g) long-grain rice, washed and drained
- 2 1/2 cup (600 ml) chicken stock
- 1 tbsp (15 ml) ghee or clarified butter
- 2 pandan leaves or 2 bay leaves if unavailable
- 1 lb (454 g) boneless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 tsp (5 g) salt for chicken
- 1 tsp (2 g) black pepper
- 1 tbsp (15 ml) Sri Lankan curry powder or mild curry powder
- 1 cup (240 ml) coconut milk
- 8 beef frikkadels (Dutch-style meatballs), total approx. 1 lb (454 g)
- 2 tbsp (30 ml) vegetable oil
- 1 large (8 oz / 225 g) onion, thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 cinnamon stick (about 2 inches / 5 cm)
- 3 green cardamom pods, lightly crushed
- 3 cloves whole
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 tbsp (15 ml) tamarind paste
- 2 hard-boiled eggs (optional), each about 2 oz (55 g)
- 1 cup (200 g) seeni sambol (caramelized onion relish) or make fresh:
  - 2 tbsp (30 ml) oil
  - 2 medium (6 oz / 170 g) onions, thinly sliced
  - 1 tsp (5 g) Maldive fish flakes or 1 tsp fish sauce optional
  - 1 tbsp (15 g) brown sugar
  - 1 tsp (5 ml) lime juice
- 4 banana leaves or heatproof parchment for wrapping
- Salt and freshly ground pepper to taste

Instructions

1. Prepare rice: In a saucepan, heat ghee, add washed rice and gently toast 1 minute. Add chicken stock, pandan or bay leaves, bring to a simmer, cover and cook until nearly done (about 10–12 minutes). Stir in coconut milk, remove from heat and let stand.
2. Make chicken curry: Season chicken with 1 tsp salt, pepper and 1 tbsp curry powder. In a skillet, heat 1 tbsp oil, brown chicken pieces briefly, add garlic, ginger, cinnamon stick, cardamom and cloves; stir for 1–2 minutes. Add tomato paste and 1/2 cup (120 ml) water, simmer until chicken is cooked and sauce is reduced, about 12–15 minutes. Adjust seasoning.
3. Prepare frikkadels: If using pre-made, warm meatballs briefly in a skillet with 1 tbsp oil until browned and heated through. If making fresh, combine 1 lb (454 g) ground beef with 1 small onion minced, 1 egg, 1/4 cup (30 g) breadcrumbs, salt, pepper and 1/2 tsp curry powder; form 8 balls and pan-fry until cooked.
4. Make seeni sambol (if not using ready): In a pan, heat 2 tbsp (30 ml) oil, slowly caramelize sliced onions over low heat until deep golden, about 20–25 minutes. Stir in Maldive fish flakes or fish sauce if using, brown sugar and lime juice; cook 2 more minutes and set aside.
5. Assemble parcels: Lay banana leaves or parchment on work surface and cut into 12 x 12 inch (30 x 30 cm) squares. Place 1/2 cup (100 g) rice in the center of each leaf, top with a spoonful of chicken curry, 2 frikkadels, a spoon of seeni sambol and half a hard-boiled egg if using. Fold leaf into a secure packet and tie or tuck edges.
6. Bake parcels: Preheat oven to 350°F (175°C). Place parcels seam-side down in a baking dish, sprinkle 1/4 cup (60 ml) water into dish to create steam, cover with foil and bake 20–25 minutes to meld flavors. Serve each parcel hot.