Slow-baked lamb, onion and coconut milk wrapped in tender taro leaves
Lu sipi is a Tongan feast dish in which lamb, onion and coconut milk are enclosed in lu, or taro leaves, before slow cooking. Traditionally the parcels cook as part of an underground umu. This home-oven method keeps the defining ingredients and moist enclosed cooking technique while making a practical batch for the family.
- Prep
- 30 mins
- Cook
- 1 hour 45 mins
- Total
- 2 hours 15 mins
- Serves
- 8
- Difficulty
- Intermediate
- Cuisine
- Tongan
The recipe
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Before you start
Wash the taro leaves thoroughly, remove the thick central ribs without tearing the broad sections, and pat dry. Divide the lamb and onion into eight equal portions. Warm banana leaves briefly until flexible. Set a deep roasting tray nearby to catch any coconut milk that escapes.
Ingredients
For the parcels
Quantities change with servings; cooking times stay the same.
Equipment
- Large mixing bowl paid link
- Chef’s knife paid link
- Cutting board paid link
- Deep roasting tray with cover paid link
- Kitchen string paid link
- Digital kitchen scale paid link
Method
Heat the oven to 180°C conventional or 160°C fan.
Overlap two taro leaves, shiny sides down, to make a secure base for each parcel.
Place one portion of lamb and onion in the center. Season evenly with salt and pepper, then spoon over about 125 ml coconut milk.
Fold the taro leaves tightly over the filling. Enclose each bundle in softened banana leaf, then secure it with kitchen string. If banana leaves are unavailable, use heavy foil only as the outer layer.
Arrange the parcels seam-side up in a deep roasting tray and add 250 ml hot water around, not inside, the parcels.
Cover the tray tightly and bake for 1 hour 30 minutes.
Open one parcel carefully. The lamb should be tender and the taro leaves completely soft, with no raw or prickly texture. Bake for another 15 minutes if needed.
Rest the closed parcels for 5 minutes, then serve with all their coconut-rich juices.
Chef’s notes
Taro leaves must be cooked thoroughly. Raw or undercooked leaves can cause an unpleasant prickling sensation because of calcium oxalate crystals.
Keep the coconut milk inside the leaf bundle. A tight parcel creates the moist environment that replaces the traditional covered earth oven.
Choose lamb shoulder rather than leg because its connective tissue becomes tender during slow cooking.
Tips and variations
Assemble the parcels up to 12 hours ahead and refrigerate them in the covered roasting tray.
For a larger gathering, double the recipe and use two trays rather than crowding one.
Do not substitute raw cassava leaves; they require a different preparation method. Mature spinach can stand in when taro leaves are unavailable, but the flavor will differ.
Serve with
Carry the parcels to the table closed, then open them carefully so each serving keeps its fragrant coconut steam and cooking juices.
Storage
Cool within 2 hours. Refrigerate in covered containers for up to 3 days or freeze individual portions for up to 2 months. Thaw overnight and reheat, covered, until the center is steaming hot.
Nutrition per serving (estimated)
- 690 kcal
- Calories
- 43 g
- Protein
- 24 g
- Carbohydrates
- 48 g
- Fat
- 5 g
- Fibre
- 5 g
- Sugar
- 720 mg
- Sodium
Allergens
Contains coconut. The remaining ingredients do not contain the major common allergens, but check packaged coconut milk for additives and cross-contact.
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Questions
Can lu sipi be prepared without an umu?
Yes. A tightly covered oven parcel reproduces the gentle enclosed steaming effect, although it will not have the smoky character of an earth oven.
Can frozen taro leaves be used?
Yes, provided they are whole enough to fold. Thaw fully, drain, and still cook them thoroughly.
Why are the leaves still itchy?
They are undercooked. Rewrap the parcel and continue baking until the leaves are completely tender.
Can the parcels be frozen before cooking?
For safer, more reliable texture, cook and cool them first, then freeze.
