🇼🇸 Samoan Cuisine

Lu Sipi

Lamb in Taro Leaves

Prep Time 25 min

Servings 6

Difficulty Medium

Calories 458 kcal

Tender pieces of lamb nestled in taro leaves and bathed in rich coconut cream, wrapped in banana leaves and slow-baked until meltingly soft.

Ingredients

500g lamb shoulder, cubed
20 taro leaves (or spinach substitute)
400ml coconut cream
1 onion, diced
Salt and pepper
Banana leaves for wrapping

Instructions

1 Lay out taro leaves in overlapping layers on banana leaves.
2 Place lamb cubes in the center, season with salt, pepper, and diced onion.
3 Pour coconut cream over the lamb and taro leaves.
4 Fold taro leaves over the filling, then wrap tightly with banana leaves and secure with foil.
5 Bake at 180C for 1.5 hours until lamb is very tender and leaves are silky.
6 Unwrap and serve with steamed rice or taro.

Did You Know?

Lu sipi became popular when New Zealand lamb was imported to Samoa, replacing the traditional use of other proteins in this classic taro leaf preparation.