Recipe Tag: lamb



Only use fresh bay leaves in the adobo. While you can mix the rub ingredients in the blender, Andrew and Jess believe the flavour is better if you use a mortar and pestle to pound the ingredients as it smashes rather than cuts the ingredients. The annatto powder, which is characteristic of a Batangueno-style adobo, is optional but adds a bright piquancy to the dish. It can be found at some Asian supermarkets or buy seeds online from Tio Pablo and grind to a powder before using. Traditionally pineapple vinegar would be used in the adobo but as it is unavailable here, at Nanam they use a sherry vinegar in its place.


Xi’an lamb & cumin noodles

There are quite a lot of ingredients, so I recommend being methodical and organising yourself from the outset. In separate bowls, mix together the ingredients for the marinade, the stir-fry paste and finally the stir-fry sauce so you have everything to hand when cooking. Although this recipe requires quite a lot of prep, as with most Chinese cuisine, the cooking barely takes any time at all.

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