Lamb neck adobo with coconut jackfruit curry & banana salsa

Lamb neck can be substituted with diced lamb shoulder. When in season, use fresh jackfruit in the curry rather than tinned, for the best tropical flavour. You could follow this heavier style of dish with a refreshing coconut panna cotta (here).

Serves 4

¼ bunch coriander (cilantro), leaves only

steamed white rice, to serve

LAMB NECK ADOBO

3 teaspoons extra virgin olive oil

500 g (1 lb 2 oz) lamb neck, trimmed and cut into 8 cm (3¼ inch) pieces

4 garlic cloves

3 bay leaves

2 star anise, broken into pieces

1½ cinnamon sticks, broken into pieces

2 teaspoons black peppercorns

300 ml (10½ fl oz) soy sauce

3 tablespoons black vinegar

500 ml (17 fl oz/2 cups) chicken stock, approximately

COCONUT JACKFRUIT CURRY

extra virgin olive oil, for pan-frying

50 g (1¾ oz) French shallots, finely sliced

1 tablespoon dried shrimp, rehydrated for 20 minutes in warm water

1½ tablespoons curry powder

440 g (15½ oz) jackfruit (tinned or fresh), roughly chopped

500 ml (17 fl oz/2 cups) coconut cream

BANANA SALSA

2 bananas

50 g (1¾ oz) French shallots, finely sliced

2 cm (¾ inch) piece of fresh ginger, peeled and grated

1 mild red chilli, chopped

1 tablespoon white vinegar

½ bunch coriander (cilantro), leaves only, chopped

2½ tablespoons extra virgin olive oil

FOR THE LAMB NECK ADOBO Preheat the oven to 170ºC (325ºF).

Heat the olive oil in a heavy-based flameproof casserole dish over medium–high heat. Add the lamb and fry for 5 minutes, or until well coloured on all sides. Add the garlic, bay leaves and spices. Stir in the soy sauce, vinegar and enough chicken stock to cover the lamb.

Cover and bake for 1–1½ hours, or until the lamb is tender, checking after 1 hour.

FOR THE COCONUT JACKFRUIT CURRY Heat a splash of olive oil in a saucepan over medium heat. Add the shallot and soaked shrimp and cook for 3–5 minutes, then stir in the curry powder and fry for 2 minutes, taking care not to let it burn.

Add the jackfruit and cook for a further 2–3 minutes, then stir in the coconut cream. Cook for 10 minutes, until the mixture has thickened. Remove from the heat and keep warm.

FOR THE BANANA SALSA Near serving time, peel the bananas and mash in a bowl. Add the remaining ingredients and mix well.

TO SERVE Place the lamb in a serving dish with the braising liquid. Sprinkle with the coriander leaves. Serve the coconut jackfruit curry, banana salsa and a little steamed rice in small dishes to accompany.