👨‍🍳 作り方

1. 1

   In a large bowl, combine the lamb pieces with the chopped onion, minced garlic, salt, black pepper, and lemon juice (if using). Mix well to ensure the lamb is evenly coated with the seasonings.

   💡 プロのコツ: Ensure lamb pieces are roughly uniform in size for even cooking.
2. 2

   Prepare the wrapping. Lay two large taro leaves flat, overlapping them slightly to create a base. If using spinach, layer enough to form a substantial base.

   💡 プロのコツ: If taro leaves are small, use more leaves to create a secure pocket.
3. 3

   Place a portion of the seasoned lamb mixture in the center of the taro leaves. Pour 2-3 tablespoons of coconut milk over the lamb.

4. 4

   Carefully fold the taro leaves around the lamb mixture to create a sealed parcel. Wrap the parcel tightly in aluminum foil to prevent any leaks during cooking.

   💡 プロのコツ: Ensure the foil is sealed well to keep the moisture and flavors contained.
5. 5

   Preheat your oven to 350°F (175°C). Place the wrapped parcels in a baking dish or on a baking sheet.

6. 6

   Bake for approximately 2 hours, or until the lamb is very tender and the flavors have melded. The exact time may vary depending on the size of the lamb pieces and the oven.

   💡 プロのコツ: Check for tenderness by carefully unwrapping one parcel towards the end of the cooking time.
7. 7

   Remove from the oven, carefully unwrap the parcels (be cautious of steam), and serve hot.

   💡 プロのコツ: Lu Sipi is traditionally served with rice, taro, cassava, or sweet potatoes.