Ingredients

Method

To prepare the meat curry, heat the oil in a large pan over medium heat. Add the chopped onion and green chilies, and sauté until the onions turn golden brown.

Add the curry powder, turmeric powder, and salt to the pan. Stir well to combine with the onions.

Add the meat to the pan and mix well, ensuring the meat pieces are well coated with the spice mixture. Cook until the meat is browned on all sides.

Add enough water to the pan to cover the meat. Cover the pan and let it simmer until the meat is tender and the flavors are well combined. Once done, separate the meat from the stock - you will use this stock to cook the rice.

To prepare the frikkadels, combine the minced meat, egg, bread crumbs, chopped onion, salt, and pepper in a bowl. Mix well to combine.

Shape the mixture into small balls.

Heat the oil in a frying pan over medium heat. Add the frikkadels and fry until they are browned on all sides and cooked through.

To prepare the rice, rinse the basmati rice under cold water until the water runs clear. This will remove the excess starch.

Add the rice, stock from the cooked meat, cardamom pods, cloves, cinnamon sticks, and salt to a pot.

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and has absorbed all of the stock.

To assemble, place a banana leaf on a flat surface. Place a portion of the rice in the center of the leaf, followed by a portion of the meat curry and a few frikkadels. Fold the banana leaf around the food to form a packet.

Bake the packets in a preheated oven at 200°C for about 20 minutes. This will allow the flavors to meld together and infuse the rice with the aroma of the banana leaf.

Serve the lamprais hot, with the packet opened just before eating.