Asian cooking

• Another beef and tofu stirfry
• Ostrich chop suey
• Lasang Pinoy 24: Coconut custard
• Spicy Steamed Fish
• Sukiyaki-cut beef with Kecap Manis
• Tuna and fresh mango stir fry
• Shrimp and shiitake fried rice
• Taiwanese shaved ice
• Char sui (Chinese barbecue sauce)
• Chicken and asparagus eggdrop soup

Asia & beyond

• Spaghetti, ham and Alfredo sauce
• Tinapang bangus (smoked milkfish) fried rice
• Macaroni soup
• Crepes a la mode
• Tortang sardinas at togue (canned sardines and mongo sprout frittata)
• Meatballs stroganoff
• Clams spaghetti with white wine
• What’s in your macaroni salad?
• Smoked ham and cheese toasties
• Yogurt in my pasta

Recent Comments

• mayums
  on 'Lord Stow’s egg tarts and wheat-bread siopao'
• michael
  on 'Bangus fritters'
• Eileen de Leon
  on 'Lo mein in less than 15 minutes'
• megan
  on 'Tiramisu, party style'
• Eileen de Leon
  on 'Lo mein in less than 15 minutes'
• emilyn
  on 'Fresh tropical fruits salad'
• Erik
  on 'Mussel soup with coconut milk'
• babou
  on 'Vanilla-mocha marble chiffon cake'
• Josie
  on 'Buffalo chicken wings'
• ac strife
  on 'Buffalo chicken wings'

Lamb stew

I went to the bank early this afternoon and decided to make a quick trip to the supermarket on the way home. I was just planning to buy onions and carrots but then I couldn’t resist the stewing lamb. So, the planned fish dinner became a lamb stew dinner.

Ingredients :

750 g. of lamb neck cut into 2 to 3 inch cubes
4 large white onions
8 tomatoes
3 pimientoes
1 whole garlic
4 potatoes
2 carrots
3/4 c. of sweet peas
1/8 c. of butter
1/8 c. of olive oil
salt and pepper to taste
1 tbsp. of steak sauce
1 tsp. of dried basil
1 bay leaf
chopped parsley for garnish

Cooking procedure :

Wash the lamb cubes and pat dry with paper towels. Place in a large bowl and season lightly with salt and pepper.

Coarsely chop the onions, tomatoes and pimientoes.

Finely mince the garlic.

Heat the butter and olive oil together in a casserole. Brown the lamb cubes on all sides. You may have to do this a few pieces at a time so as not to overcrowd the casserole.

Add the garlic to the lamb and cook, stirring, until fragrant. Add the bay leaf, basil, chopped onions, tomatoes and pimientoes. Cook, stirring, until the vegetables start to soften. Pour in just enough water to cover the meat. Do not add too much water or your stew will turn soupy. Season with salt and pepper. Bring to a boil. Lower the heat, cover the casserole and simmer the lamb for an hour and a half or until tender. Stir occasionally to avoid scorching. As the liquid evaporates, the sauce will thicken and the chopped vegetables settling at the bottom of the casserole may scorch.

While the lamb cooks, peel the potatoes and carrots. Cut them into wedges. About twenty minute before cooking time is up, add them to the lamb and stir. Continue simmering until the carrots and potatoes are done. Since the potatoes will absorb a lot of the salt in the sauce, you may need to adjust the seasonings at this point. Add the peas and simmer for about two minutes.

Turn off the heat. Pour in the steak sauce and stir the stew a few times. Transfer to a serving bowl and sprinkle with chopped parsley just before serving. Serve hot.

In the mood for more food?

• Butter-fried fish and corn
• Corn muffins a la Kenny Rogers
• Southern style fried chicken
• Lo mein in less than 15 minutes
• Tikoy: Kung Hei Fat Choi!
• Pasta with tinapang bangus (smoked milkfish)
• A typical lunch in Roxas City
• Inside Pinoy bakeries: Spanish bread
• Fruity Maja
• Baked Eggplants