Lu Sipi
Lu Sipi is a beloved Tongan dish featuring tender lamb (sipi) slow-cooked with onions in creamy coconut milk, all wrapped and steamed within nutritious taro leaves (lu). Traditionally cooked in an underground oven ('umu'), it's a rich, flavorful, and comforting meal often reserved for special occasions and family gatherings.
🧂 Ingredients
- 2 lbs Lamb shoulder or ribs(cut into bite-sized pieces (approx. 1-inch cubes))
- 12 large Fresh taro leaves(or substitute with spinach if unavailable; washed and stems removed)
- 13.5 oz Coconut milk(full fat, well shaken)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 tsp Salt(to taste)
- 0.5 tsp Black pepper(freshly ground, to taste)
- 1 tsp Lemon juice(optional, for brightness)
- Aluminum foil(for wrapping)
👨🍳 Instructions
- 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.
💡 Tip: Ensure lamb pieces are roughly uniform in size for even cooking. - 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.
💡 Tip: If taro leaves are small, use more leaves to create a secure pocket. - 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
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.
💡 Tip: Ensure the foil is sealed well to keep the moisture and flavors contained. - 5
Preheat your oven to 350°F (175°C). Place the wrapped parcels in a baking dish or on a baking sheet.
- 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.
💡 Tip: Check for tenderness by carefully unwrapping one parcel towards the end of the cooking time. - 7
Remove from the oven, carefully unwrap the parcels (be cautious of steam), and serve hot.
💡 Tip: Lu Sipi is traditionally served with rice, taro, cassava, or sweet potatoes.
💡 Pro Tips
- ✓If taro leaves are unavailable, spinach can be used as a substitute, though the flavor will be different.
- ✓Ensure taro leaves are thoroughly cooked, as they can be toxic when raw.
- ✓For an authentic 'umu' cooking experience, prepare this dish in an underground oven.
🔄 Variations
- Lu Pulu, a similar dish, uses corned beef instead of lamb.
- Some recipes include diced tomatoes or chili flakes for added flavor.