Ingredients with Measurements:
- 1 lb. lamb shoulder, cut into bite-sized pieces
- 2 cups basmati rice
- 1 cup coconut milk
- 2 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp. ginger, minced
- 2 tbsp. vegetable oil
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- Salt and pepper to taste
- Banana leaves or aluminum foil
Special equipment needed:
- Large pot with lid
- Small saucepan
- Baking dish
- Steamer basket
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger. Cook until the onion is translucent.
3. Add the lamb and cook until browned on all sides.
4. Add the turmeric, cumin, coriander, cinnamon stick, cardamom pods, and cloves. Stir to combine.
5. Drain the rice and add it to the pot with the lamb. Stir to combine.
6. Add the coconut milk and water. Season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
8. Preheat the oven to 350°F.
9. Line a baking dish with banana leaves or aluminum foil.
10. Spoon the rice and lamb mixture into the baking dish. Cover with banana leaves or aluminum foil.
11. Place the baking dish in a steamer basket and steam for 15-20 minutes.
12. Remove the baking dish from the steamer basket and let it cool for 5 minutes.
13. Serve the lamb lamprais hot, garnished with fresh herbs.
Time:
Preparation time: 40 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 50g
Protein: 22g
Sodium: 300mg
Sugar: 2g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Basmati rice can be substituted with any long-grain rice.
- Coconut milk can be substituted with heavy cream or whole milk.
- Banana leaves can be substituted with aluminum foil.
Variations:
- Add vegetables such as carrots, peas, and bell peppers to the lamb mixture.
- Use different spices such as curry powder, garam masala, or chili powder.
- Add raisins or nuts such as cashews or almonds to the rice mixture.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Use a steamer basket to cook the lamb lamprais evenly and prevent burning.
- Garnish the lamb lamprais with fresh herbs such as cilantro or parsley for added flavor.
Storage instructions:
Store leftover lamb lamprais in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb lamprais in the microwave or oven until heated through.
Presentation ideas:
Serve the lamb lamprais on a platter garnished with fresh herbs and sliced lemons.
Garnishes:
Fresh herbs such as cilantro or parsley, sliced lemons.
Pairings:
Serve the lamb lamprais with a side of cucumber raita or mango chutney.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
- Naan bread or pita bread.
Troubleshooting advice:
- If the rice is too dry, add more water or coconut milk.
- If the lamb is tough, cook it for a longer period of time until it is tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover lamb lamprais in the refrigerator within 2 hours of cooking.
Food history:
Lamprais is a traditional Sri Lankan dish that was introduced by the Dutch during their colonial rule. It consists of rice, meat, and vegetables wrapped in banana leaves and steamed.
Flavor profiles:
The lamb lamprais is a fragrant and flavorful dish with a combination of spices such as turmeric, cumin, and coriander. The coconut milk adds a creamy and slightly sweet flavor to the rice.
Serving suggestions:
Serve the lamb lamprais as a main course for lunch or dinner. It is a perfect dish for special occasions or gatherings.
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Region: Sri Lankan