Palusami with Mamoe (Marinated Lamb)

A Comforting Palusami Variation With Marinated Lamb

Palusami with lamb, or mamoe, is a comforting variation that adds depth and warmth to the traditional coconut cream and taro leaf dish. In this version, the lamb is lightly marinated before cooking, giving it extra savoury flavour that complements the richness of the coconut cream.

Slow baking allows the lamb to become tender while the taro leaves soften completely, creating a dish that feels both familiar and slightly elevated, perfect for relaxed family meals and special gatherings.

Ingredients for Palusami with Lamb

• 20–24 taro leaves (lu‘au), stems removed

• 500 g lamb, diced small (shoulder or leg)

• 2 cups thick coconut cream

• 1 small onion, finely chopped

• Salt, to taste

• Aluminium foil (or banana leaves if available)

For the lamb marinade:

• 1 tablespoon soy sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

Optional:

• Extra coconut cream for serving

Step-by-Step Instructions

1. Marinate the lamb
   Place diced lamb into a bowl. Add soy sauce, garlic powder, and onion powder. Mix well, cover, and set aside to marinate while preparing the other ingredients.

2. Prepare the leaves
   Rinse taro leaves thoroughly and remove all thick stems. Stack leaves neatly and set aside.

3. Mix the coconut filling
   In a bowl, gently combine coconut cream, chopped onion, and a small amount of salt. Taste lightly, keeping in mind the lamb marinade adds salt.

4. Assemble the palusami
   Lay prepared foil on the bench. Place a stack of taro leaves in the centre. Add marinated lamb pieces, then spoon coconut cream mixture over the top.

5. Wrap securely
   Fold the leaves carefully over the filling and wrap tightly with foil to prevent leaks.

6. Cook gently
   Place parcels into a covered baking dish and bake at 180°C (350°F) for 75 minutes, or steam for about 70–75 minutes, until lamb is tender and leaves are fully cooked.

7. Rest and serve
   Allow palusami to rest briefly before opening and serving warm.

Helpful Tips

• Cut lamb into small pieces to ensure even cooking

• Avoid over-salting, as soy sauce adds seasoning

• Wrap tightly to keep moisture and flavour inside

• Resting the parcels helps the flavours settle

Why This Recipe Works

• Marinated lamb adds savoury depth without overpowering

• Slow baking creates tender meat and soft taro leaves

• Simple ingredients with a unique twist

• Naturally gluten-free

• Ideal for family meals and gatherings

Explore More Family-Friendly Recipes

If you enjoyed this recipe, you may also love:

• Palusami (Lu’au) – Samoan Coconut Cream Taro Leaves

• Palusami with Corned Beef

• Palusami with Turkey Tail (Mulipipi)

Prep: 20 minutes | Cook: 75 minutes | Total: 95 minutes | Serves: 6
Best For: Family dinners, Sunday meals, gatherings