This dish is prepared with the leg pieces of lamb but you can use goat meat instead of lamb. I use some green vegetables to make protein rich gravy as it will be very healthy. Pan roasted rice powder is the key ingredient of thick gravy.

Check out all the ingredients and step-by-step directions to prepare this delicious filipino cuisine.


Lamb pieces – 1 kg
Uncooked rice – 3 tbsp
Onion cut into dice – 100 gm
Fresh French bean – 100 gm
Broccoli florets – 50 gm or chopped carrot - 50 gm
Green peas – 1 cup
Ginger garlic – paste – 2 tsp
White pepper powder – 1 tsp
Roasted peanut – 4 tbsp (crushed)
Spring onion green – 20 gm
Annatto seeds – 2 tsp (optional) for coloring and flavoring the dish
Salt to taste
Rice oil – 3 to 4 tbsp
Soya sauce – 1 tbsp


Heat oil in a pan and add lamb pieces with little bit of salt and fry in a high heat till brown in color
Dry roast rice in deep golden color and grind to a powder
Keep the lamb pieces aside in the rest of the oil; add annatto seed and cover to prevent seeds popping out; cook for few minutes; the oil changes its color into yellowish orange; remove the seeds and discard
Add ginger & garlic paste , onion and meat
Put in pressure cooker with 1 lit water and wait for 3 whistles
Drop the presser and add vegetables except spring onion
Give another whistle
Combine rice powder and peanuts
Let the gravy boil for 10 minutes
Seasoning with salt and pepper
Add soya sauce, garnish with spring onion green
Serve hot

lamb recipe filipino style

Posted by Tapashi Dey
Food Writer & Blogger
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