Adobo with a lamb twist

MANILA, Philippines – A versatile dish, Adobo comes in many versions because almost every province and region in the country has their own version of it.

A staple dish found in most Filipino celebrations, especially birthdays, Adobo can be cooked with pork, chicken, a combination of pork and chicken, specific portions of the chicken including atay (liver) and balun-balunan (gizzard) and feet, duck, and, yes, now even lamb.

For the newly appointed "Lambassador of the Philippines," Chef J Gamboa of Cirkulo Restaurant, Adobo is perfect if you cook it with Australian lamb ribs, a high quality cut from world-renowned Australian lamb.

Chef J shows just how easy it is to prepare a mean Lamb Ribs Adobo at home.

Lamb Ribs Adobo

Ingredients:

1 kg. lamb short ribs, cut into serving pieces

Salt and freshly ground black pepper

2 tbsps. flour (optional, for a light crust)

2 tbsps. cooking oil

5 cloves garlic, minced

1 tsp. whole black peppercorns

3/4 cup soy sauce

2/3 cup white vinegar

1 tbsp. sugar

3 bay leaves

1 cup water

Crispy fried garlic, for garnish

Procedure:

1. Season lamb ribs generously with salt and pepper. Let rest for 30 to 60 minutes.

2. If desired, lightly dust lamb with flour. This will help create a nice browned crust.

3. Heat oil in a heavy pot over medium-high heat. Brown lamb pieces well on all sides. Remove and set aside.

4. In the same pot, sauté garlic until lightly golden.

5. Add peppercorns, soy sauce, vinegar, sugar, and bay leaves. Bring to a boil without stirring for about 2 minutes to mellow the vinegar.

6. Return lamb to the pot. Add water and bring back to a gentle simmer.

7. Cover with lid and cook over low heat for 1 1/2 to 2 hours or until lamb is fork-tender. Stir occasionally and add a little water if needed.

8. Remove lid and simmer for another 10 to 15 minutes or until the sauce is glossy and slightly reduced. Transfer to a serving dish and top generously with crispy fried garlic.

Serves 4 to 6.

*Chef’s tips:

• Lamb has a richer flavor than pork. Let it rest overnight for enhanced flavor.
• A splash (1 to 2 tsps.) of fish sauce can deepen the umami factor of the dish.
• If using a pressure cooker, cook for 35 to 40 minutes under pressure then reduce the sauce uncovered.
• Serve with steamed jasmine rice, garlic rice, or buttery mashed potatoes.

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