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Lamb Adobo Fiesta

With our wide range of Electrolux kitchen appliances, we’re always on the lookout for new and exciting ways to use them. This week, we bring the best of Asia Pacific to your kitchen and show you how easy it is to prepare a regional specialty from the Philippines.

When the Spanish came to the Philippines, they discovered the locals using an indigenous method to cook stews with vinegar. The Spanish referred to this method as “adobo” which also means “sauce” in Spanish. Over several generations, this term has been used to describe dishes prepared in this manner.

Adobo is considered one of the Philippine’s national dishes and is usually cooked using chicken or pork. But one of our favourite variations uses lamb to give the dish a bold flavour while keeping the meat soft and tender.

Lamb Adobo Fiesta_

Lamb Adobo Fiesta

Serves 6-8

4-6 lamb chops or shanks

2 tbsp olive oil

1 tbs brown sugar

3 onions

1/6 cup rice wine vinegar

1/6 cup kalamansi or lemon juice

1/3 cup soy sauce

1 bay leaf

chopped cilantro(optional but recommended)

  1. Place the lamb in a pan large enough to fit each piece. Add the garlic, crushed peppercorns, onions and bay leaf. Pour in the vinegar and kalamansi or lemon juice.
  2. Turn the heat on high setting. Cook until the liquid is boiling rapidly. Turn the lamb over and continue cooking until the liquid has evaporated and the lamb starts to render fat.
  3. Cook the lamb further in its fat until lightly browned, turning them over for even cooking. (You may need to add the olive oil if you used lamb shanks, as these do not contain as much fat as lamb chops). Transfer the lamb temporarily to a plate and remove the remaining fat from the pan, but keep the spices and other ingredients.
  4. Return the lamb to the pan. Pour in the soy sauce and add a cup of water. Simmer the lamb for 60 to 90 minutes, or until tender. If the mixture dries up during cooking, add half a cup of water at a time.
  5. Pour the lamb adobo into a bowl. Sprinkle with chopped cilantro and serve with steaming hot rice.

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