Sri Lankan Lamprais Recipe

 Lump rice, also known as "lump rice" in some regions, typically refers to rice that's cooked and molded into lumps or portions, sometimes wrapped in leaves (like banana leaves) and served with accompaniments. In Sri Lanka, for instance, "lamprais" is a dish with a Dutch-Burgher influence. It includes rice, a variety of curries, meatballs, and a boiled egg, all wrapped in a banana leaf and baked. Here's a basic recipe for Lump Rice (Sri Lankan Lamprais)

            Sri Lankan Lamprais Recipe


Ingredients:

For the Rice:
  • 2 cups basmati rice
  • 4 cups water
  • 1 tbsp ghee or butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small cinnamon stick
  • 3 cardamom pods, lightly crushed
  • 2 cloves
  • Salt to taste
  • 1 pandan leaf (optional)
For the Meat Curry (can use beef, chicken, or pork):
  • 500g meat (beef, chicken, or pork), cut into cubes
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 2 tbsp curry powder
  • 1 tsp chili powder
  • 1 tsp turmeric powder
  • 1 cinnamon stick
  • 1 cup coconut milk
  • Salt and pepper to taste
  • 2 tbsp oil
For the Frikkadels (Dutch-style meatballs):
  • 250g ground meat (beef or pork)
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 slice of bread soaked in milk and squeezed out
  • 1 egg
  • Salt and pepper to taste
  • 1 tsp Worcestershire sauce (optional)
  • Oil for frying
For the Accompaniments:
  • 4 boiled eggs
  • 1 cup fried onions
  • 1 cup of fried brinjal (eggplant)
  • 4 banana leaves (optional, for wrapping)

Instructions:

  1. Cook the Rice:

    • Wash the basmati rice and drain.
    • Heat ghee or butter in a large pan. Add the chopped onion, garlic, cinnamon stick, cardamom pods, cloves, and pandan leaf.
    • Fry for a minute, then add the rice. Sauté the rice in the spices until fragrant.
    • Add water and salt. Bring to a boil, cover, and simmer until the rice is cooked.
    • Once done, fluff the rice with a fork and set aside.

  2. Prepare the Meat Curry:

    • Heat oil in a pot. Add onions, garlic, and ginger. Sauté until soft.
    • Add curry powder, chili powder, turmeric, and cinnamon. Stir for a few minutes until fragrant.
    • Add the meat cubes and brown them on all sides.
    • Pour in the coconut milk, add salt and pepper, and simmer until the meat is tender and the curry thickens.
    • Set aside once done.

  3. Make the Frikkadels (Meatballs):

    • Mix the ground meat with onions, garlic, soaked bread, egg, salt, pepper, and Worcestershire sauce (if using).
    • Form the mixture into small meatballs.
    • Heat oil in a pan and fry the meatballs until golden brown and cooked through.

  4. Prepare Accompaniments:

    • Fry the sliced onions until golden and crispy.
    • Fry the brinjal (eggplant) slices until golden and crispy.
    • Boil eggs and peel them.

  5. Assemble the Lump Rice:

    • Cut the banana leaves into large squares and lightly heat them over a flame to make them pliable (if using).
    • Place a portion of rice in the center of each banana leaf.
    • Add a portion of the meat curry, some frikkadels, a boiled egg, fried onions, and brinjal to the rice.
    • Wrap the banana leaf around the rice and fillings to form a parcel.
    • Place the wrapped parcels in a preheated oven at 180°C (350°F) for about 15-20 minutes to heat through and infuse the flavors.

  6. Serve:

    • Unwrap the parcels and serve the fragrant rice with all the accompaniments.

Enjoy your delicious Sri Lankan Lamprais!


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