Sri Lankan Lamprais

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1. 1Step 1: Cook the ghee rice: cook long grain or basmati rice in ghee with cardamom, cloves, curry leaves and cinnamon.
2. 2Step 2: Boil the beef, lamb and chicken first, then tip the cooked meat into the curry gravy to simmer away for a couple of hours.
3. 3Step 3: Chop four onions and eight garlic cloves, and dice around two kilos of meat into pea-sized pieces.
4. 4Step 4: Make the fish cutlets (crumbed fishballs).
5. 5Step 5: Prepare the prawn blachan.
6. 6Step 6: Prepare the seeni sambol (caramelised onion relish) or buy it from a store.
7. 7Step 7: Prepare the brinjal (eggplant) moju.
8. 8Step 8: Assemble the lamprais: place a portion of ghee rice, curry, fish cutlets, prawn blachan, seeni sambol, and brinjal moju on a sheet of aluminium foil.
9. 9Step 9: Wrap the parcels in aluminium foil.
10. 10Step 10: Bake the frozen lamprais in the oven for around 40 minutes or steam them for around the same amount of time.