This lamb adobo recipe won top honors at the Legazpi Sunday Market’s Adobolympics 2011.
Maria Clara Exposed
This lamb adobo recipe won top honors at the Legazpi Sunday Market's Adobolympics 2011
Ingredients
Maria Clara Exposed
- 700 Grams lamb (use shoulder part), boned and cubed, fat set aside
- 8 cloves Garlic thinly sliced
- 4 pieces shallots (sibuyas Tagalog) minced
- 60 ml Soy Sauce
- 120 ml Malt Vinegar
- 60 ml japanese rice wine
- 60 ml chinese cooking wine (Shaoxing wine)
- 80 to 100 ml water
- 3 teaspoons pepper corn fresh ground
- 1 piece bay leaf dried
- 1 teaspoon rosemary leaves dried
- 4 pieces suman
- 2 pieces mango sliced
- 1 piece green mango sliced into slivers
Instructions
- In a stock pot over high heat, toss lamb fat to render. About 3 minutes.
- Gradually add lamb cubes. Toss to brown all sides. (Tip: Adding all the meat at once lowers the heat too fast, making the meat boil).
- Remove meat from pot and set aside. Drain excess oil, leaving enough for the next step
- Lower heat to medium, and then add the garlic and shallots. Saute until tender, about 5 minutes.
- Return meat to pot, and stir to coat evenly. Add vinegar. When the sizzling settles, add the rest of the ingredients except the suman and mangoes. Bring to a boil, then lower heat to a simmer. Let simmer for about 45 minutes to an hour uncovered. Stir occasionally. Add water if sauce has dried up too much. You want to end up with a thick flowing sauce when the meat is nice and tender.
- Test for tenderness by squeezing meat with a tong. Sauce should be glossy and a dark brown color
- Remove from heat and let it rest for 5 minutes.
- In a bowl, pound suman until it resembles one glob of sticky rice. Spoon suman onto four plates in a neat round pile. Top with alternating layers of ripe and green mango. Then top with piping hot lamb adobo.
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