Lu Sipi
Tongan bundles of tender lamb, onion and coconut cream, slow-baked in taro leaves until melt-in-your-mouth soft.
Ingredients
- lamb800 g
- taro leaves10 leaf
- onion1 pcs
- coconut cream1000 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Preheat the oven to 180°C. Cut the lamb into small cubes, peel the onion and chop it finely.
Combine the lamb with the onion, and season with salt and black pepper.
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.
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.
Gather the edges of the taro leaves over the filling, wrap the bundle tightly in the foil, and place it on a baking sheet.
Bake the bundles for 2 hours at 180°C, until the leaves are completely softened and the lamb is tender.
Let the lu sipi rest in the foil for 10 minutes, then carefully unwrap and serve hot.
More recipes
Avgolemono with Chicken and Rice
A Greek lemon-egg soup with tender chicken and rice, thickened to a velvety consistency without any cream.
Australian Meat Pie
A hearty Australian pie with a juicy beef filling in rich gravy, a crisp shortcrust base and a golden puff pastry top.
Austrian Lentil Eintopf
A hearty Austrian lentil eintopf with root vegetables, a light tang of vinegar and fresh herbs — a filling homemade dish for a cold day.
Austrian Palatschinken with Apricot Jam
Thin golden Austrian palatschinken made from delicate batter, rolled up with fragrant apricot jam and served with powdered sugar and whipped cream.