Its origin may be Spanish, but this rich tomato-based meat stew with potatoes, capsicum and olives has long been an indispensable part of Filipino cuisine.
- 1 leg of lamb (1.5–2 kg)
- 2 tbsp vegetable oil
- 1 large brown onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 410 g can chopped tomatoes
- 1 green capsicum, cut into 3cm pieces
- 3 bay leaves
- 2-3 potatoes, peeled, cut into sixths (optional)
- 2 tbsp tomato paste
- 60 g (½ cup) grated cheddar or tasty cheese
- handful of green olives
- 2-3 long green chillies
- steamed rice, to serve
- 180 ml (¾ cup) white vinegar
- 4 garlic cloves
- 1 bay leaf
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: overnight
To prepare the marinade, combine the vinegar, garlic and bay leaf in a large deep dish.
Make small cuts in lamb (this helps meat absorb marinade). Add the lamb to the marinade, and then rub the marinade into meat. Cover and refrigerate overnight.
Heat the vegetable oil in a large saucepan, then add lamb and cook over high heat until browned. Remove from pan.
Cook the onion and garlic in same pan over medium heat until soft and browned.
Add lamb to pan, add tomato and enough water to cover three-quarters of the lamb. Add the capsicum and bay leaves. Season with salt and pepper. Bring pan to the boil for 5 minutes. Reduce heat to low and simmer for 1.5 hours or until meat is very tender but still intact on the bone.
Add the potato to the pan, if using. Increase heat to high and cook until liquid has reduced to one-third, then stir in tomato paste to thicken. Stir in cheese, then add olives and chillies, and cook for 5 minutes. Serve with rice.