Lū Sipi

Text.

Adapted from here.

Serves 1

☒ UNTESTED

Ingredients

• 2-3 taro leaves
• 100 g diced lamb
• 1 onion (~150 g), finely diced
• 120 ml coconut milk

Cooking

Remove the stalks from the taro leaves. Rinse under running water and shake dry.

Overlap the leaves on a large square piece of foil, then put the meat and onion in the middle.

Gather the edges of the leaves and add the coconut milk.

Close the leaves to form a parcel, then tightly wrap in the foil.

Cook in the oven for 1 hour (fan 180°C).