There's lamprais curry, and then there's the festive lamprais. The latter is made into individual parcels, with lots of individual dishes. The former is the basic curry.
I have made it four times, and each time it took two days to make the individual components.
The second day is when you put everything together.
It is worth every second of prep when your guest open the parcels and get that first aroma. It's the food of the gods.
I made it for a friend's 40th birthday, and one of the guests ran what was considered to be the best restaurant in Canberra at the time.
She voted it the best food she'd ever taste.
I wrote about it here.
https://medium.com/middle-pause/consider-yourself-a-foodie-then-make-this-dish-9aaa24f00f1f
If you don't have the book, I am sure you will have friends who have. But if not, and if your boys are into special Christmas cooking that is waaaaay better than turkey, and prep i done in advance, there is always the option of second hand.
Anyway, trust me John, it's so good.
