The theme for May’s Sweet Heat Challenge is ‘Mexican’. I love mexican food and have several Mexican cook books. I decided to try something different that I had never made before and chose an Adobo Seasoning which I adapted as a marinade for lamb steaks.
The Sweet Heat Challenge is hosted this month by Souperior, it’s usual home being Lyndsey Fleenor’s Vanilla Clouds and Lemon Drops.
Lamb Steaks with Adobo Seasoning
3 cloves of garlic crushed
3 hot chillis, deseeded and chopped
1tbsp dried oregano
1 tsp cumin seeds
6 cloves or 1/2 tsp ground cloves
1 tsp coriander seeds
1 tsp ground cinnamon
1 tsp salt
120ml white wine vinegar
3 lamb steaks
1tbsp sunflower oil
1. Put the chillies and garlic in a blender or mortar. Add the oregano, cum seeds, cloves, coriander seeds cinnamon aand salt. Process or grind with a pestle to a rough powder, add the vinegar and blend again.
Cover the lamb steaks with the marinade cover with cling film and leave to marinade for 3- 4 hours.
Heat the oil in a pan and sear the steaks, then turn down the heat, add the rest of the marinade and cook for about 10 minutes until the lamb is cooked through.
Although hot, this wasn’t overpowering and the flavours are totally delicious and a very different type of Mexican food from the standard chilli con carne, fajitas and other various tortilla based dishes.