ndulge in the fiery flavors of the Philippines with this classic Bicol Express dish. This spicy and savory curry features tender lamb, chili peppers, coconut milk, and a variety of spices. It’s a perfect choice for those who love a little heat in their food.
Recipe
Ingredients:
- For the lamb:
- 1 pound lamb, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the bicol express sauce:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup coconut milk (gata)
- 1/4 cup vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 10-15 siling labuyo (bird’s eye chili peppers), sliced
- Salt and pepper to taste
Instructions:
- Cook lamb: Season lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook lamb until browned on all sides.
- Make bicol express sauce: In the same skillet, add onion and garlic. Sauté until softened. Add diced tomatoes, coconut milk, vinegar, brown sugar, chili powder, cumin, turmeric, and siling labuyo. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
- Combine: Return cooked lamb to the sauce and simmer for 5-7 minutes more, or until the lamb is tender and the flavors have combined.
- Serve: Serve lamb bicol express with rice.
Enjoy this spicy and flavorful Filipino dish! Adjust the number of siling labuyo peppers to your desired level of heat.
