Preparing the rice: Sauté the onion in oil until translucent, then add the rice, stock, cinnamon, cloves, and cardamom. Cook until tender but still slightly firm (about 20 minutes). Drain and set aside.

Meat preparation: Cut the meat into pieces and marinate it while you prepare and cook the rest of the ingredients, along with all the spices (turmeric, curry powder, cinnamon, pepper, coriander, chili, and cider vinegar). In a large pan, heat the coconut oil over medium heat. Add the onions and sauté until translucent. Stir in 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 needed to create a thickened 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 oil in a pan and sauté the curry leaves for a few minutes. Add the onions and sauté for about fifteen minutes, until caramelized. Then add the tamarind juice and cook for another two minutes.

Sauté the eggplant in oil for 5 minutes. Set aside. In the same pan, add a tablespoon of oil and sauté the onions until translucent. Add the spices and chili peppers, sauté for 30 seconds, then add the eggplant and mustard seeds and mix well. Cook for about 15 minutes, or until the eggplant is tender.

Assembling the Lamprais: Preheat the oven to 180°C (350°F). Prepare pieces of banana leaf by quickly passing them over a flame to make them more pliable (or use aluminum foil). Place a portion of rice on the leaf, add some of the meat mixture, eggplant curry, caramelized onions, half a hard-boiled egg, cashews, and raisins. Fold the leaf to form a sealed packet. Place the packets in an ovenproof dish and bake for approximately 15 to 20 minutes to allow the flavors to infuse.