Lamprais

Ingredients

• 2 cupsbasmati rice, rinsed
• 300 gboneless chicken thigh, cubed
• 250 gbeef chuck, cubed
• 250 glamb shoulder, cubed
• 2 largeonions, thinly sliced (for seeni sambol)
• 3 tbsptamarind paste
• 2 tspchili powder
• 1 tspground cloves
• 1 tspground cardamom
• 1 tspground cinnamon
• 4 clovesgarlic, minced
• 1 thumbginger, minced
• 2 greencardamom pods
• 2cinnamon sticks
• 4banana leaves, cleaned and briefly warmed
• 500 gmixed minced meat (beef-lamb blend) for frikkadels
• 1egg for frikkadels
• 1 cupbreadcrumbs for frikkadels
• 1/2 cupvegetable oil
• to tastesalt and pepper

Instructions

1. 1
   Marinate chicken, beef and lamb separately: Season each with salt, pepper, half the garlic and ginger, and a pinch each of clove, cardamom and cinnamon. Let sit 30 minutes.
2. 2
   Cook spice rice: In a pot, heat a little oil, add cinnamon sticks, cardamom pods and remaining garlic/ginger. Add rice and fry 2 minutes. Pour in 3½ cups water, season with salt, cover and simmer 15 minutes until fluffy.
3. 3
   Make seeni sambol: In a wide pan heat 3 tbsp oil. Add onions and slow-cook over medium-low, stirring, until deep golden, 20-25 minutes. Stir in tamarind, chili powder, salt and brown sugar to taste. Cook until jammy, then set aside.
4. 4
   Brown mixed meats: Pat meats dry. Heat oil in separate pans and sear chicken, beef and lamb in batches until browned and just cooked through. Combine all meats into one pot and keep warm.
5. 5
   Form frikkadels: Mix minced meat with egg, breadcrumbs, pinch of cinnamon, salt and pepper. Roll into golf-ball-sized meatballs. Deep-fry or pan-fry until golden and cooked through, about 8 minutes.
6. 6
   Assemble. Lay each banana leaf shiny side down. Spoon a base of spice rice, top with a spoonful of mixed meats, a frikkadel or two, and a dollop of seeni sambol.
7. 7
   Fold leaf into a neat parcel: bring edges together and secure with toothpicks or kitchen string.
8. 8
   Bake. Pre-heat oven to 180°C/350°F. Place packets seam-side up on a tray and bake 20-25 minutes so steam infuses the parcels.
9. 9
   Serve hot. Unwrap at the table to release its aromatic burst; eat straight from the leaf with extra sambol if desired.