Special Lamb and Gabi Mash by Maputing Cooking

A different take on lamb with veggie? Check out how to cook lamb cutlets with a Southeast Asian twist here! This lamb cutlets with veggie also comes with siling labuyo zing!

Tagalog speaking Australian Chris Urbano of Maputing Cooking makes another Aus-Fil fusion recipe where he couples sweet and spicy Australian lamb cutlets, with a ‘gabi’ (taro) mash, and baguio beans. A real Southeast Asian take on Lamb with veggie and potatoes and was bursting with flavour. Breaking the ‘rules’ of wine pairing, putting the lamb with a bold white wine (Riesling) from the King Valley.

Australian Lamb is all-natural, grass fed, pasture raised, and free of artificial additives, and hormone growth promotants–a pure product of its pure environment. Lambs graze on natural Australian grasslands throughout their lives.

Gabi /Taro Mash – Taro is called gabi in the Philippines and is widely available throughout the archipelago. The leaves, stems, and corms are consumed and form part of the local cuisine. A popular recipe for taro is laing which is heavily inspired by pinangat, a dish that originated in the Bicol region.The dish’s main ingredients are taro leaves (at times including stems) cooked in coconut milk, and salted with fermented shrimp or fish bagoong. It is sometime heavily spiced with red hot chilies called siling labuyo. Another dish in which taro is commonly used is the Philippine national stew, called sinigang. This stew is made with pork and beef, shrimp, or fish, a souring agent (tamarind leaves, kamias, etc.) with the addition of peeled and diced corms as thickener. The corn is also prepared as a basic ingredient for ginataan, a coconut milk and taro desert.

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Special Lamb & Gabi Mash by Maputing Cooking
 
Australian Lamb is all-natural, grass fed, pasture raised, and free of artificial additives, and hormone growth promotants--a pure product of its pure environment. Lambs graze on natural Australian grasslands throughout their lives.
Author:
Recipe type: Dinner
Cuisine: Australian
Ingredients
  • Garlic
  • Brown sugar
  • Oil
  • Ginger
  • Fresh basil
  • Chili
  • Gabi
  • UHT Milk
  • Salt / pepper
  • String beans
Procedure
  1. Marinate the lamb chops by mixing the garlic, brown sugar, oil, ginger, fresh basil and chili altogether. Place in the fridge for 20 minutes or can do overnight.
  2. Wash gabi and boil until soften. Pour in oil and UHT milk and mash it.
  3. Fry the lamb chops 90 seconds each side. Goal is to be rare.
  4. Blanch the string beans into boiling water for 2 minutes. Then serve!

Wine Pairing: Australian White wine (Riesling) citrusy / sweet / less acidity

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