A simplified alternative to pork, the Philippine dish is made with real mutton and lamb, cooked to a golden-brown aroma, and served with mayonnaise, a lemon, and a raw egg.
- 1 lb. mutton
- 1 ½ lb. lamb
- 1 large onion, minced, red, white, or yellow only
- 3 tbsp. light soy sauce
- 2 tsp. ground black pepper
- 1 knob ginger, minced
- 4 tbsp. chili flakes
- 3 tsp. garlic powder
- 1 piece lemon or (10 pieces calamansi)
- 1 cup butter
- 1 lb. lamb liver or tongue
- 6 cups water, plain or lukewarm only
- 3 tbsp. mayonnaise, optional
- 2 tsp. salt, rock iodized only
- 5 tbsp. paprika, optional
- Pour the water in a fresh pan and bring to a boil. Add salt and pepper.
- Put in the mutton and lamb; then simmer for 45 minutes to 1 hour (or until tender).
- Remove the boiled ingredients from the pot and drain excess water.
- Grill the boiled mutton and lamb until done.
- Chop the mutton and lamb into fine pieces.
- In a wide pan, melt the butter. Add the onions. Cook until onions are soft.
- Put in the ginger and cook for 2 minutes.
- Add the lamb liver or tongue. Crush the lamb liver or tongue while cooking it in the pan.
- Add the chopped mutton and lamb. Cook for 10 to 15 minutes.
- Put in the soy sauce, garlic powder, and chili. Mix well.
- Add salt and pepper to taste. Put in the mayonnaise, if desired, and mix with the other ingredients.
- Transfer to a serving plate. Top with chopped green onions and a raw egg.
- Serve hot and plain or with other main dishes. Sprinkle with the paprika, if desired..