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Lampara Curry

Lampara Curry is a traditional Sri Lankan recipe for a classic three-meat curry that makes the traditional curry component of a Sri Lankan Lamprais meal (with rice and vegetarian curry). The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Lampara Curry.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4

Rating:

Tags : CurrySpice RecipesPork RecipesBeef RecipesChicken RecipesMutton RecipesSri-lanka Recipes

Lamprais, commonly known as lump rice, is a Dutch Burgher-influenced dish, that is very popular in Sri Lanka. Lamprais is derived from the Dutch word "lomprijst", which loosely translated means a packet of food. Originally the curry was a three-meat curry (though now it can be just a single meat), Vegetarian versions also exist with version with TVP (textured vegetable protein) or grilled, cubed vegetarian burgers (ie vegetarian meat substitutes).

This recipe is the meat curry for lumprais. Although the original recipe includes a mixture of meats you can make it with a single meat or a vegetarian version with TVP (Textured Vegetable Protein ie fake meat) or grilled cubed vege-burgers.

Ingredients:

500g (1 lb) chicken/beef/mutton/pork or 300g (2 cups) TVP, soaked in hot water
2 tbsp chilli powder
1 tbsp roasted curry powder
1/2 tsp turmeric
3 cardamoms
3 cloves
1/4 tsp of cinnamon
2 tbsp vinegar
750ml (3 cups) thick coconut milk

1 red onion, chopped
1/4 tsp fenugreek seeds
A piece of rampe (pandan leaf)
1 stalk lemongrass
Sprig of curry leaves
5 cloves garlic, chopped
1/2 inch piece of ginger, chopped

2 tbsp vegetable/coconut oil
60ml (1/4 cup) of tamarind pulp
salt to taste

Method:

Cut the meat into small bite-sized pieces then combine in a bowl with the chilli powder, curry powder, turmeric, cardamoms, cloves, cinnamon and vinegar. Stir to combine and set aside until needed.

Place a curry pan or wok over medium heat. When hot add the oil and the onion, fenugreek seeds, rampe, lemongrass, curry leaves, garlic and ginger. Mix well to combine and fry for about 10 minutes, until the onions just begin to colour.

Add in the meat mixture and cook over low heat for about 20 minutes, until the meat is done. Stir in the coconut milk and cook for 5 minutes then add the tamarind and cook for 2 minutes more.

Season to taste with salt and serve with lamprais rice.