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By Kumar Pereira
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Extra resources for Kumar's Family Cookbook
Lamprais materials 6 cups basmati rice, washed 1 onion, chopped four cloves 4–6 cardamom pods, bruised 1 cinnamon stick 5–6 clean curry leaves 10 cm piece pandan leaf three tbsp ghee (clarified butter) 1 lemongrass stem, white half merely, bruised 2. 25–2. five litres lamprais inventory sea salt TO SERVE eight packs or rolls of banana leaves or four clean banana leaves lower to 32 oblong items approximately 30 cm x forty cm 1 qty pork cutlis (spicy meatballs) 1 qty brinjal pahi 1 qty seeni sambol lamprais curry 1 qty blachan 1 litre coconut milk 32 lemongrass leaves, blanched (optional) approach Sauté the rice, onion, cloves, cardamom, cinnamon, curry leaves and pandan leaf in a truly huge saucepan over low–medium warmth 7–10 mins. upload the lemongrass and fry for five mins till the rice is translucent. upload the inventory (I use the finger procedure for measuring the amount of liquid—see Steamed Rice) and salt, bring up the warmth to medium–high and convey to the boil. instantly lessen the warmth to low, disguise with the lid and prepare dinner for 15–20 mins till the rice is simply performed. Trim the banana leaves into 30 cm x forty cm rectangles. To lead them to extra pliable, go the banana leaf shapes over a gasoline flame at the stovetop or position them in a wide bowl, pour boiling water excessive and drain (or you can also run a sizzling iron over them! ). Preheat the oven to 170°C. position a cupful of cooked rice within the centre of a ready banana leaf, upload 2 meatballs, a spoonful each one of brinjal pahi and seeni sambol, 2 heaped spoonfuls of lamprais curry and a small ball of blachan. Spoon approximately ¼ cup of coconut milk excessive earlier than overlaying with one other banana leaf and folding up right into a neat parcel. safe with wood skewers or toothpicks or tie up with the lemongrass leaves (if using). Repeat with the remainder rice and accompaniments. position on a baking tray and bake for 30–40 mins. Makes approximately sixteen Tip: This freezes good, so should you make greater than you wish, freeze what's no longer required earlier than baking, and bake the thawed parcels within the similar approach. The must-have accompaniment to lamprais. routinely made with a mixture of meats—pork, pork, mutton and chicken—although now you always get a curry made with one meat purely. this is often most sensible made the day ahead of. Lamprais Curry parts 1 cinnamon stick 6 cardamom pods, bruised ½ tbsp black peppercorns ½ tbsp salt 6 cloves 500 g lamb (shoulder/mid loin) 500 g pork (rump/topside) 500 g beef (mid loin a bit of fatty) 500 g poultry thighs (skinless, boneless) four tbsp ghee or vegetable oil 1 onion, chopped 10–12 clean curry leaves 1 thumb-sized knob ginger, finely chopped 3–4 tbsp Sri Lankan curry powder 1 tsp fenugreek seeds 10 cm piece pandan leaf 6 garlic cloves, chopped sea salt juice of one lime or lemon 1 cup coconut milk 1 tsp floor turmeric 2 tbsp chilli powder, plus additional 2 cups coconut cream approach To make the inventory, mix the cinnamon, cardamom, peppercorns, salt, cloves, lamb and red meat in a wide saucepan, upload sufficient water to hide and produce to the boil.