Lamprais
 A serving of Lamprais | |
| Course | Mains |
|---|---|
| Place of origin | Sri Lanka |
| Main ingredients | Meat curry, rice |
 Cookbook: Lamprais  Media: Lamprais | |
Lamprais, commonly known as lump rice, is a Dutch Burgher-influenced dish,[1] that is very popular in Sri Lanka.[2] Lamprais is derived from the Dutch word lomprijst, [3] which loosely translated means a packet of food.
Composition
It consists of two special curries (a three meat curry - beef, pork and lamb - and ash plantain with aubergine), seeni sambal, belacan, frikadeller meatballs, a deep fried boiled egg and rice boiled in stock, all of which is wrapped in banana leaves and steamed in an oven.[4] Although the original recipe includes a mixture of meats you can make it with a single meat or a vegetarian version with TVP or grilled cubed veggie burgers.
History
From 1640 until 1796, Sri Lanka was under Dutch rule. The Dutch Burghers (an ethnic group of mixed Dutch, Portuguese Burghers and Sri Lankan descent) came up with this delicacy.
References
- ↑ Müller, J. B. (2006). The Burghers. Wimal Enterprises. p. 275. ISBN 9789551535001.
- ↑ Pinto, Leonard (2015). Being a Christian in Sri Lanka: Historical, Political, Social, and Religious Considerations. Balboa Press. p. 57. ISBN 9781452528625.
- ↑ Gottberg, John; Anthonis, Ravindralal; Keuneman, Herbert; Hoefer, Hans (1983). Sri Lanka. Apa Productions. p. 300. ISBN 9789971925222.
- ↑ Tegal, Megara (13 September 2009). "That Burgher delicacy wrapped up in banana leaf". Sunday Times. Retrieved 18 April 2017.