Lamprais, also spelled "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population.

[1][2] Lamprais is an Anglicised derivative of the Dutch word lomprijst,[3] which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.

Lemper is a snack consisting of shredded seasoned meat and glutinous rice wrapped in a banana leaf.

[5] One of the first literary mentions of lamprais was in Hilda Deutrom's Ceylon Daily News Cookery Book, published in 1929.

It consists of two special curries (a three-meat curry, often including beef, pork and chicken, and ash plantain with aubergine), seeni sambol, belacan, frikadeller meatballs and rice boiled in stock, all of which is wrapped in banana leaves and baked in an oven.