A fab Lamb Adobo recipe. (Which I actually cook on special days)

“Excite your friends and baffle your enemies” was the small note attached to this recipe when I first got it from one of my best friends years ago, when I had just moved to Madrid and was really jonesing for Filipino food.

This is a twist to the traditional adobo recipe, whose secret lies in the balsamic vinegar that’s mixed with regular vinegar (I prefer using rice vinegar). It’s great with white rice (of course) but thanks to my friend’s creative kitchen ways, I found out that it tastes just as good – or even better – when you serve it with couscous mixed with sundried tomatoes and a sprinkling of lime.

Lastly, I prefer using lamb with bones so the meat falls nicely off when it’s ready.

This is my gift in celebration of International Women’s Day – enjoy!

Fabulous Lamb Adobo
2.7 kilos chopped leg of lamb (with or without bones is fine)
Garlic (one crushed and one whole bulb with first layer of skin peeled)
3-5 Bay leaves
1/3 cup Balsamic vinegar
1/3 cup regular vinegar
1 cup soy sauce
1 and 1/2 cup water
3 tbsp sugar to taste
salt and pepper to taste
boiled eggs (optional)

1. Brown lamb pieces in olive oil
2. Place lamb, vinegars, bay leaves, soy sauce, sugar, water, crushed garlic in pot. Boil on low heat for one hour, stirring occasionally.
3. After first hour, throw in one bulb of garlic, continue boil on low heat.
4. After one hour and a half of simmering (place boiled eggs if you’d like), check if meat is dark brown and easily falls apart when pressed. Simmer for 10-15 more minutes.
5. Serve whenever you’d like. Actually better when you cook it the day before.

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