A Spanish influenced dish that has many incarnations in the Philippine cuisine. Usually goat meat, braised in a sofrito base, then added some chicken or beef liver to flavor the sauce. With the addition of Spanish olives, root vegetables, chili peppers, and sometimes pineapple juice to pile on the flavors and garnished with peas.
Here, I used the different ingredients in a different manner.
I used lamb shoulder meat to make a ragu, roasted heirloom carrots, toasted new potatoes, pureed pineapple chutney (used kelcogel and xanthan gum and turmeric to pump up the flavor and color), and liver pate.
