Lamprais (home version)

Step 1: Heat 3 tbsp vegetable oil in a heavy pot over a medium heat. Fry 2 red onions, 15 curry leaves and 1 cinnamon stick for 6 minutes until golden, then add 5 cloves garlic and 1 ⅛ in ginger for 1 minute.

Step 2: Stir in 3 tbsp roasted Sri Lankan curry powder and 1 tsp chilli powder for 30 seconds, then add 14 oz braising beef and 1 ½ tsp salt. Stir for 5 minutes until browned, add 2 tomatoes and 200 ml water, cover and simmer over a low heat for 50 minutes until the beef is nearly tender.

Step 3: Add 14 oz boneless chicken thighs and ¾ cup coconut milk and simmer uncovered for 25 minutes, stirring now and then, until the sauce is thick. The chicken must reach 165°F in the thickest piece and the beef should be soft. Cool, then chill if making ahead.

Step 4: For the frikkadels, mix 10 ½ oz beef mince, ½ onion, 1 tsp black pepper, ½ tsp ground cinnamon and cloves, mixed and a little salt. Roll into 18 small balls. Dip in 1 egg, roll in 2 ⅛ oz dried breadcrumbs, and keep raw mince on its own board.

Step 5: Heat ½ cup oil for shallow frying in a frying pan over a medium heat and fry the balls for 8–10 minutes, turning, until browned and cooked through to 160°F with no pink in the centre. Drain on kitchen paper.

Step 6: For the rice, melt 2 tbsp ghee or butter in a large pan and fry 1 onion, 4 cardamom pods and 4 cloves for 4 minutes. Add 1 ⅛ lb samba or basmati rice and stir for 2 minutes, then pour in hot 3 ½ cups chicken stock. Cover and cook over a very low heat for 15 minutes until the stock is absorbed. Rest covered for 10 minutes.

Step 7: Heat the oven to 350°F (325°F fan). Soften 6 banana leaves by passing them quickly over a gas flame or dipping in hot water, so they fold without tearing.

Step 8: On each leaf place a mound of rice, then a ladle of curry, 3 frikkadels, one of the 6 eggs halved, a spoon of 7 oz aubergine moju (pickle) and a spoon of 7 oz seeni sambol. Fold the leaf over into a tight parcel and tie with string or wrap in foil. A common mistake is adding too much curry sauce; the parcel goes soggy and leaks.

Step 9: Bake the parcels on a tray for 20–25 minutes, until piping hot in the centre (at least 167°F if you have a probe). Open at the table so everyone gets the scent of the leaf.