Tim Dela Cruz Lamb Abodo
- Prep time 15Min
- Cook time 45Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Neck
- Serves 4
A fragrant and deeply savoury Filipino-inspired dish of slow-simmered lamb neck in soy, vinegar, garlic, and spices, served with steamed jasmine rice.
Ingredients
- 600g lamb neck (approx. 150g per person)
- 8 garlic cloves
- 1 large onion, chopped
- 10g dried bay leaves
- 5g whole black peppercorns
- 1 whole red chilli
- 300ml light soy sauce
- 200ml white wine vinegar
- 100ml water
- 2 tbsp caster sugar
- Vegetable oil, for cooking
To serve:
- Steamed jasmine rice
- Sliced red chillies
- Micro coriander
Method
- In a sauté pan over medium heat, fry the lamb neck in a little vegetable oil until golden brown. Remove and set aside.
- In the same pan, sauté the onion, garlic, bay leaves, chilli, and black peppercorns until aromatic.
- Transfer everything to a large pot with the lamb, soy sauce, vinegar, water, and sugar.
- Bring to the boil, then reduce the heat and simmer gently for 40–45 minutes, or until the lamb is tender.
- Serve hot with steamed jasmine rice, sliced red chillies, and a garnish of micro coriander.
