SMOKED LU SIPI | SouthSide BBQ Crew

lu fish

🥗Healthier: mackerel

💰Cheaper: sardines

Mackerel is a healthier option with similar flavor.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: aluminum foil

Parchment paper can be used for wrapping.

coconut cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lighter and less rich.

Trim the rack of lamb flaps to remove excess fat and cut into bite-sized cubes.

Coat the lamb pieces with all-purpose seasoning and oil them up.

Prepare the smoker with briquettes and wood chips, aiming for a temperature of about 250°F.

Smoke the lamb for about 1 to 1.5 hours until crispy.

Dice 2 large onions and combine them with 2 liters of Kara coconut cream in a bowl.

Season the mixture with salt and black pepper to taste.

Combine the smoked lamb pieces with the coconut cream mixture and stir to infuse the flavors.

Create a bed of spinach in a tray and add a layer of the coconut lamb mix on top.

Add another layer of spinach followed by the remaining coconut cream mixture and mix gently.

Cover the tray tightly with foil and return it to the smoker or place it in the oven at 350°F for about 2 hours.

Stir the mixture after cooking and let it sit for 15-20 minutes to thicken before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens