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Pele Sipi
Lamb and Pele Leaves in Coconut Cream
Pele Sipi is a traditional Tongan dish featuring tender lamb cooked in rich coconut cream with pele leaves (Tongan spinach). It's a comforting and flavorful meal that highlights the unique local greens of Tonga.
ð§ ææ
- 800 g Lamb shoulder(boneless, cut into 1.5-inch cubes)
- 2 tbsp Coconut oil
- 1 large Onions(chopped)
- 3 cloves Garlic(minced)
- 500 g Pele leaves (Tongan spinach)(washed and roughly chopped. If unavailable, use a mix of spinach and Swiss chard.)
- 600 ml Full-fat coconut milk
- 100 ml Water
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 small Chili pepper(finely chopped (optional, for heat))
ðšâð³ äœãæ¹
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
- 2
Heat coconut oil in a large pot or Dutch oven over medium-high heat. Sear the lamb cubes in batches until browned on all sides. Remove lamb from the pot and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and optional chili pepper, and cook for another minute until fragrant.
- 4
Add the chopped pele leaves (or spinach/chard mix) to the pot. Stir until they begin to wilt, about 2-3 minutes.
- 5
Return the seared lamb to the pot. Pour in the coconut milk and water. Stir to combine.
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or until the lamb is tender and the sauce has thickened slightly. Stir occasionally.
- 7
Taste and adjust seasoning with salt and pepper if needed.
- 8
Serve hot, typically with boiled taro, yams, or rice.
ð¡ ããã®ã³ã
- âIf pele leaves are unavailable, a mix of fresh spinach and Swiss chard provides a good substitute.
- âFor a thicker sauce, you can simmer the dish uncovered for the last 10-15 minutes of cooking.
- âEnsure the lamb is cut into uniform pieces for even cooking.
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- Add other root vegetables like cubed taro or sweet potato.
- Use beef or chicken instead of lamb.