Filipino Lamb Adobo

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For 2 (For 4)

Onion: 1 (2)

Garlic cloves: 2 (4)

Potato: 1 (2)

Lemongrass: 1 stick (2 sticks)

Lamb Stir Fry Strips: 1 pack (2 packs)

White Cabbage: ½ (1)

Bay Leaf: 1 (2)

Cider Vinegar: 1 pod (2 pods)

Jasmine Rice: 1 pack (2 packs)

Coriander: 1 bunch (2 bunches)

Chicken Stock pot: 1 (1)

Turmeric: ½ pod (1 pod)

Red Chilli Flakes: ½ pod (1 pod)

Carrot: 1 (2)

Raw Mango: 1 (2)

Lime: 1 (2)

Soy Sauce: 1 pod (2 pods

Recipe Description

Nutritional Information:

Per serving: Energy (kcal) 920 Fat 29g of which saturates 13g Carbohydrates 103g of which sugars 28g Protein 52g Salt 4.89

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

Filipino Adobo may share a name with Spanish and Latin American adobos, but the Spanish can’t take the credit— the conquistadors didn’t introduce the locals to the use of salty vinegar as a braising liquid, they only redubbed it adobo de los naturales, or ‘natives’ marinade’. Garlic, soy sauce and vinegar provide the dish’s salty, pungent tang, and a decent simmering refines all those strong flavours, but the rest is down to the region or even the individual— adobo is such an iconic national dish perhaps because it inspires so much disagreement and debate! Our tender lamb soaks up the flavours beautifully, but feel free to argue otherwise...

  • Preparation time:

    For 2 - 45 minsFor 4 - 60 mins
  • Cooking time:

    For 2 - 70 minsFor 4 - 90 mins

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