Fabulous Lamb Adobo

"Excite your friends and baffle your enemies" was the small note attached to this recipe when I first got it. And it turned out to be true - it's quite simply adobo with a twist and it's really easy to make, the secret is really the balsamic vinegar. It's great with white rice (of course) but you can experiment by serving it with couscous mixed with sundried tomatoes and a sprinkling of lime. Oh, and I prefer the lamb with bones so the meat falls nicely off when it's ready!


Ingredients:
2.7 kilos chopped leg of lamb (with or without bones is fine)
Garlic (one crushed and one whole bulb with first layer of skin peeled)
3-5 Bay leaves
1/3 cup Balsamic vinegar
1/3 cup regular vinegar
1 cup soy sauce
1 and 1/2 cup water
3 tbsp sugar to taste
salt and pepper to taste
boiled eggs (optional)

1. Brown lamb pieces in olive oil
2. Place lamb, vinegars, bay leaves, soy sauce, sugar, water, crushed garlic in pot. Boil on low heat for one hour, stirring occasionally.
3. After first hour, throw in one bulb of garlic, continue boil on low heat.
4. After one hour and a half of simmering (place boiled eggs if you'd like), check if meat is dark brown and easily falls apart when pressed. Simmer for 10-15 more minutes.
5. Serve whenever you'd like. Actually better when you cook it the day before.