Lu Sipi (Tongan Lamb in Coconut)

Tongan lamb wrapped in taro leaves and baked in coconut cream.

Ingredients

• 2 lbs lamb shoulder, cubed
• 1 lb taro leaves (or spinach)
• 2 cans coconut cream
• 1 onion, diced
• 4 garlic cloves
• Salt, pepper

Method

1. If using taro leaves, boil 15 min first. Drain.

2. Mix lamb with onion, garlic, salt, pepper.

3. Layer in a baking dish: taro leaves → lamb → coconut cream → more leaves → more coconut cream.

4. Cover tightly with foil. Bake 325°F for 2 hours until lamb is tender.

What You're Practicing

• Lu sipi is a Sunday feast dish across Tonga and the Pacific Islands.
• The coconut cream and taro leaves create a rich, silky sauce as they cook down.