Lamprais

Method

Heat oil in a heavy-bottomed pot and temper mustard seeds, cumin seeds, cinnamon, cardamom and cloves until fragrant. Add finely chopped onions and cook until golden, then add minced garlic and ginger, green chillies and curry leaves, stirring for 2 minutes. Add beef mince and brown thoroughly, breaking it apart as it cooks, then stir in tomato purée, turmeric and chilli powder. Cook for 5 minutes, then add the beef stock and bring to a simmer; add the rice and stir well to combine. Pour in coconut milk, season with salt, cover and cook on low heat for 20 minutes until rice is tender and liquid is absorbed. Remove from heat and cool slightly, then fold in the beaten eggs until incorporated. Soften banana leaves over a flame, then divide the mixture equally onto each leaf, folding into a parcel. Wrap each parcel in aluminium foil and bake in a 180°C oven for 15 minutes until the parcels are heated through and set. Serve hot in the leaf wrapping.