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Lu Sipi

Tongan bundles of tender lamb, onion and coconut cream, slow-baked in taro leaves until melt-in-your-mouth soft.

Time130 min
Servings5
Calories399 kcal
LevelMedium

Ingredients

  • lamb800 g
  • taro leaves10 leaf
  • onion1 pcs
  • coconut cream1000 ml
  • salt1 to taste
  • black pepper1 to taste

Instructions

1

Preheat the oven to 180°C. Cut the lamb into small cubes, peel the onion and chop it finely.

2

Combine the lamb with the onion, and season with salt and black pepper.

3

Wash the taro leaves and pat them dry. For each portion, lay two leaves crosswise on a double sheet of aluminum foil to form a sturdy parcel.

4

Place a portion of the lamb and onion mixture in the center of each parcel, pour in the coconut cream, and add a bit more salt if desired.

5

Gather the edges of the taro leaves over the filling, wrap the bundle tightly in the foil, and place it on a baking sheet.

6

Bake the bundles for 2 hours at 180°C, until the leaves are completely softened and the lamb is tender.

7

Let the lu sipi rest in the foil for 10 minutes, then carefully unwrap and serve hot.