Lamprais (Sri Lankan baked rice parcels with frikkadels, curry & seeni sambol)

Ingredients

Contains gluten, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Place eggs in a saucepan, cover with cold water by 1 inch and bring to a rolling boil.

   10 min
2. 2

   Turn off heat, cover the pan and let eggs sit in hot water.

   10 min
3. 3

   Drain and cool eggs in cold water, then peel and halve; set aside.

   5 min
4. 4

   Rinse the rice under cold water until the water runs clear, then soak the rice in fresh water.

   30 min
5. 5

   Make the frikkadel mixture: combine ground beef, finely chopped small onion, minced garlic, curry powder, black pepper, 1/2 tsp salt, breadcrumbs and 1 raw egg in a bowl and mix until just combined.

6. 6

   Shape the mixture into 12 even meatballs (about 1.5 inches / 3–4 cm each).

7. 7

   Heat 2 tbsp oil in a skillet over medium-high heat and brown the meatballs in batches until nicely browned on all sides (they do not need to be fully cooked through), about 8–10 minutes.

   10 min
8. 8

   In a wide heavy skillet, heat 2 tbsp oil and add the thinly sliced red onions, 1 tsp sugar and 1/2 tsp salt; cook over medium-low heat, stirring occasionally, until deeply caramelized and jammy.

   Lower heat and patience are key—stir more toward the end to prevent burning.

   35 min
9. 9

   Stir the curry powder into the caramelized onions, add the diluted tamarind (tamarind paste plus 1 tbsp water) and simmer 3–5 minutes to a thick relish; remove from heat and set aside.

   5 min
10. 10

    Start the chicken curry: heat 1 tbsp oil in a saucepan, sauté the sliced onion, minced garlic and ginger until softened.

    5 min
11. 11

    Add curry powder, turmeric and chili powder, stir 1 minute, then add the chicken pieces and brown lightly.

    5 min
12. 12

    Pour in tomato passata, 1/2 cup coconut milk and one cinnamon stick, bring to a simmer and cook gently until the chicken is tender and the sauce has reduced slightly.

    30 min
13. 13

    Drain the soaked rice and bring the stock, remaining coconut milk, the remaining cinnamon stick, cardamom pods and cloves to a boil in a medium saucepan.

    5 min
14. 14

    Add the drained rice, 1 tsp salt, reduce heat to low, cover and simmer gently until the liquid is absorbed and the rice is tender.

    18 min
15. 15

    Remove the rice from heat and let it steam, covered, for 10 minutes.

    10 min
16. 16

    Preheat the oven to 350°F (175°C).

17. 17

    Prepare banana leaves or foil: if using banana leaf, warm each leaf briefly over a burner or in a hot oven to make it pliable, and brush with a little oil; if using foil, cut 4 pieces about 12x12 inches and brush with oil.

    Banana leaf adds aroma; foil is an acceptable substitute.

18. 18

    Assemble parcels: on each leaf/foil place a bed of rice (about 1 cup), spoon 3 frikkadels on top, add a generous spoon of chicken curry (with some sauce), a spoonful of seeni sambol and half a hard-boiled egg.

19. 19

    Fold the leaf or foil tightly into a parcel (like an envelope) and tuck the ends to seal; repeat for remaining parcels.

20. 20

    Place the parcels seam-side down on a baking sheet and bake in the preheated oven until heated through and the flavors have married, about 20 minutes.

    20 min
21. 21

    Remove parcels from oven and let rest 5 minutes before opening to serve; garnish with chopped cilantro if using.

    5 min