Lu Sipi

Instructions

1. 1 Wash the taro leaves thoroughly under running water and remove the tough central stems and thick veins from each leaf. Layer three to four leaves flat on a clean surface in overlapping fashion to create a sturdy base for each parcel.
2. 2 Season the lamb cubes with salt and divide them evenly among the taro leaf bases. Top each portion of lamb with a share of the diced onion and chopped tomato, distributing the vegetables evenly across all the parcels.
3. 3 Pour a generous amount of coconut cream over the lamb and vegetables in each parcel, using approximately half a cup per bundle. The cream will slowly infuse the lamb as it cooks, creating a rich and silky braising liquid inside each bundle.
4. 4 Fold the taro leaves over the filling carefully, tucking the edges inward to form a secure, tight parcel that prevents any liquid from escaping. Wrap each taro leaf bundle in banana leaves or aluminium foil, sealing the edges firmly.
5. 5 Place the wrapped parcels seam-side down in a deep baking dish. Pour a small amount of water into the bottom of the dish to create steam during cooking. Cover tightly with a lid or foil and bake at one hundred and eighty degrees Celsius for two hours.
6. 6 Check the parcels after two hours by carefully opening one to test the lamb, which should be extremely tender and falling apart easily. The taro leaves must be fully cooked through, as they contain calcium oxalate crystals that are only neutralised by thorough cooking.
7. 7 Serve the parcels whole on plates, allowing each diner to unwrap their own bundle. The coconut cream will have reduced into a rich, savoury sauce surrounding the tender lamb and silky taro leaves. Accompany with steamed rice or root vegetables.