Lu sipi is a Tongan dish where lamb is cooked with taro leaves and coconut cream until the meat is tender and the bundle is rich and savory. It is hearty, deeply satisfying, and a strong choice when you want a traditional Pacific Island main dish for a shared meal.
If you enjoy this style of Pacific cooking, you may also want to try laulau, lu pulu.
Ingredients
- 1 1/2 pounds lamb shoulder, cut into chunks
- 12 to 16 taro leaves or similar cooking greens
- 1 cup coconut cream
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Banana leaves or foil for wrapping
Instructions
- Season the lamb with salt and black pepper.
- Lay several taro leaves together and place some lamb in the center.
- Add a spoonful of coconut cream over the lamb.
- Fold the leaves around the filling and wrap the bundle with banana leaf or foil.
- Bake or steam until the lamb is tender and the leaves are fully cooked, about 2 to 3 hours.
- Serve hot with rice or root crops.
Helpful Tips
- Taro leaves must be fully cooked before serving.
- Use lamb shoulder for the best tender texture.
- Do not rush the cooking time.
FAQ
Is lu sipi similar to laulau or lu pulu?
Yes. These Pacific dishes are related and use similar wrapping and slow-cooking methods with local variations.
Can the bundles be made ahead?
Yes. They can be assembled earlier and cooked later the same day.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 bundle (1/4 recipe) |
| Calories | 585 kcal |
| Fat | 43 g |
| Saturated Fat | 23 g |
| Carbohydrates | 4 g |
| Protein | 42 g |
| Sodium | 690 mg |
| Cholesterol | 135 mg |
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