Preparation of the rice: Brown the onion in the oil until they become translucent, then add the rice, stock, cinnamon, cloves and cardamom. Cook until tender but still slightly firm (about 20 minutes). Drain and reserve.

Preparation of the meat: Cut the meat into pieces and marinate it, while you prepare and cook the rest, with all the spices (turmeric, curry, cinnamon, pepper, coriander, chilli, cider vinegar), In a large pan, heat the coconut oil over medium heat. Add the onions and sauté until translucent. Add the garlic and ginger and cook for 2 minutes. Add the marinated meat. Mix well and cook for 5 to 10 minutes. Add the tomato paste, tamarind, salt, pepper, and a little water if necessary to create a thick sauce. Cover and simmer over low heat for about 30 minutes, until the meat is tender and the sauce has reduced.

Mix the onions and spices. Heat some oil in a pan and fry the curry leaves for a few minutes. Add the onions and sauté for about fifteen minutes, until they are caramelized. Then add the tamarind juice, and cook for another two minutes.

Brown the eggplants in oil for 5 minutes. Reserve. In the same pan, add a spoonful of oil and fry the onions until they become translucent. Add the spices and chili peppers, brown for 30 seconds then add the eggplant and mustard seeds and mix well. Cook for about fifteen minutes or until the eggplants are tender.

Assembling the Lamprais: Preheat the oven to 180°C. Prepare pieces of banana leaves by passing them quickly over a flame to make them softer (or use aluminum foil). Place a portion of rice on the sheet, add some meat mixture, eggplant curry, caramelized onions, half a hard-boiled egg, cashews and raisins. Fold the foil over to form an airtight packet. Place the packets in a baking dish and bake for about 15-20 minutes to allow the flavors to infuse.