Slow Cooked Lamb in Adobo Sauce
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Spicy deliciousness. An irresistible Mexican-inspired dish cooked slowly in the oven until the meat falls off the bone. Perfect for big family gatherings
Serves:6 people
Ingredients
- 1.5 k Lamb shoulder or leg
- 2 large red onions sliced
- 1 orange cut in half and pierced with 2 cloves each
- 2 large Florina red peppers
- 1 bulb (6 cloves) garlic
- 3 bay leaves
- 500 ml stock
- 1 tsp salt
Adobo Sauce
- 2 dried ancho chilles or 5 dried cayenne chilli peppers and add a ½ tsp smoked chilli powder
- 2 dried serrano pepper
- 3 tbsp tomato paste
- 2 tbsp whole cumin powdered is also fine
- 2 tbsp whole coriander powdered is also fine
- 1 tsp cinnamon
- 2 tbsp lemon juice
- 2 tbsp dried oregano
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
Instructions
- Gently dry roast the cumin a coriander seeds in a heavy-based frying pan. Set aside.
- Dry roast the red peppers and fresh chilli peppers (if using) in the same pan until slightly charred. Set aside.
- Grind the dried chillis, coriander and cumin seeds in a pestle and mortar or spice grinder, then blend with all the remaining adobe ingredients adding a little water for a thick paste.
- Score the lamb in several places and rub it with the salt. Brown, the lamb in the heavy-based casserole, making sure it is well sealed on all sides. About 8 - 10 minutes.
- Remove the lamb cover the bottom of the pan with the onions, and replace the lamb. Tuck the 2 orange halves down the sides. Pour over the adobo sauce, making sure the lamb is well covered. Add a glass of red wine.
- Close the lid, using silver foil for a snug fit (if necessary).
- Cook at 160 °C for an hour and add the stock. Cook for a further two-three hours or until the lamb is tender and pulls off the bone. Check on the lamb regularly and baste with stock.
- Remove the cloves from the oranges and scoop out any remaning flesh into the sauce. Taste and add salt (if necessary), also you may want to reduce the sauce by bubbling it up over a high heat for a few minutes. This will concentrate the sauce and make it a little thicker.
- Serve with fresh coriander and finely chopped spring onions.
Notes
Big thanks to both shared appetite
and Kevin is Cooking for the Adobo sauce inspiration.
Original inspiration Yotom Ottolenghi.
Tried this recipe?Mention @thewildepicurean or tag #thewildepicurean
