Lu SipiLamb in Taro Leaves

Name: Lu Sipi (Lamb in Taro Leaves)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: Tonga
Ingredients: 320 g Taro Leaf (rinsed and patted dry); 650 g Lamb Shoulder (cut into small pieces); 140 g Onion (finely chopped); 12 g Garlic (crushed); 7 g Salt; 2 g Black Pepper; 500 ml Coconut Cream

Lamb, onion, and garlic enclosed in taro leaves and slowly baked with coconut cream until the meat and leaves are tender. This is a rich Tongan-style parcel dish.

Prep

30m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

927kcal

Calories

36g

Protein

82g

Fat

18g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Parcels

320g
Taro Leaf (rinsed and patted dry)

Filling

650g
Lamb Shoulder (cut into small pieces)
140g
Onion (finely chopped)
12g
Garlic (crushed)
7g
Salt
2g
Black Pepper

Sauce

500ml
Coconut Cream

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Heat the oven to 170°C (340°F).
02
Mix the lamb shoulder, onion, garlic, salt, and black pepper until evenly seasoned.
03
Overlap the taro leaf pieces, place the lamb filling in the center, and fold them into secure parcels.
04
Arrange the parcels seam-side down in a deep baking dish and pour the coconut cream over and around them.
05
Cover the dish tightly with foil and bake until the lamb is very tender and the taro leaf is completely soft and no longer causes an acrid or prickly sensation when a small cooled piece is tasted.
06
Remove the foil and bake until the coconut cream is slightly reduced.
07
Rest briefly before serving, then spoon the coconut sauce over each portion.

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