Lamb is raised in great abundance in the land of Oz (Australia); much more so in New Zealand, where there are more sheep than people. As usual the Filipino likes to dabble in mixed cuisine and Adobong Tupa is the ‘not so new’ take.
I like using lamb’s neck when I make Kalderetang Tupa and for the Adobong Tupa, it is what I am using. As with all Filipino Adobo, it is better to serve the following day so that the vinegar has had time to tone down.
Adobong Tupa (Sour Stewed Lamb)
Lamb version of the well-loved classic Filipino Adobo dish that I developed while living in Sydney, Australia.
- 1 kilogram lamb's neck - sliced in rounds, 1-inch thick or lamb meat
- ⅓ cup light soy sauce
- ⅓ cup Balsamic vinegar or plain vinegar
- 1 tablespoon crushed garlic with marinade plus 1 whole bulb slightly crushed with skin on
- ¼ cup cooking oil
- 1 ½ cups rice washing water
- 2 bay leaves
- ½ tablespoons lightly crushed whole black peppercorns
- ¼ teaspoon crushed oregano leaves
- salt to taste, start with ¼ teaspoon
Lay the lamb neck in a glass tray.
Mix light soy sauce, and Balsamic vinegar in a cup and pour over the lamb neck.
Marinate the lamb neck for 1 hour.
Drain and save marinade.
Use a non-reactive, medium sized cooking pot (clay, or glass or ceramic glazed), over medium heat, pour in oil and sauté the whole crushed garlic until light gold and remove; set aside.
Then sauté the crushed garlic until very light gold.
In same pot, sear the lamb neck on both sides.
Pour in the marinade, rice washing water; add bay leaves, peppercorns, and oregano leaves.
Turn down fire to very low and simmer pot till the lamb neck is tender.
Top with sautéd whole garlic bulb and serve with hot rice.