Lamb Adobo

This dish is inspired by the chicken adobo I ate in primary school at a Filipino friend’s home. As a child, every time I stayed over - Aunty Elena would make chicken adobo. I loved it. The deep savoury flavours of chicken adobo and balance of acid, salt and a little sweetness. So yum.

I prefer more tartness in my adobo, adjust the seasoning to what suits your tastebuds. Swap lamb for chicken, pork, beef or firm tofu.

Leftovers are delicious pan fried - more inspo/feedback from Filipino friends. I love learning about different cuisines and how each dish is celebrated/eaten in homes.

**Refined sugar free and Gluten free option - sub soy with Tamari.