Lamb Kilawen

This is a lamb version of the goat kilawen I made a couple of months ago. Since lamb has it’s own distinctive taste and texture I figured I could do some experimenting and make a kilawen dish with it too. The result was delicious. Too bad  I ran out of cilantro but it was still good nonetheless.

I’m adapting the recipe Goat Kilawen recipe with a few changes. Just change the goat meat with lamb chops. Also, I skipped the boiling the meat part. I only chopped the lamb chops in small cubes so no need to boil the meat first hand.

INGREDIENTS:
3 lamb chops, sliced in cubes
fresh ginger, 1 thumb size (or larger)
3 cloves of garlic
1 lemon
1/4 cup of vinegar
3 sprigs of scallions, chopped finely
a few sprigs of cilantro, chopped finely (optional)
1 spoonful of mayonnaise
1/2 spoon of wasabi mayonnaise
sprinkle of red pepper flakes
salt and pepper 
oil for sautéing
1/4 cup of water

Slice the lamb chops in small cubes.

Peel and chop the  ginger finely. Chop the garlic and scallions too.

Heat up oil in a pan. Sauté garlic, ginger, and scallions. Add the cubed lamb chop mean. Stir for a bit and let it cook 5 minutes.

Stir in the vinegar, lemon juice, 1/4 cup of water, red pepper flakes, salt and pepper. Cook for another 15-20 minutes or so.

Add the mayonnaise and the wasabi mayonnaise at the very end. The regular mayonnaise is used as a substitute for the brain which is one of the main ingredient in making authentic goat kilawen. The wasabi mayonnaise provides another kick on the spice factor.

Serve with white rice.