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Ingredients
Caribbean stew
-
800
g lamb shoulder meat, boneless (see variation), cut in pieces (3-4 cm),
or 800 g boneless stewing lamb, cut in pieces (3-4 cm) - 50 g orange juice, freshly squeezed (1 orange)
- 20 g lemon juice, freshly squeezed (½ lemon)
- 60 g Worcestershire sauce
- 3 garlic cloves
- 150 g onions, cut in halves
- 180 g celery stalks, cut in pieces
- 2 - 4 sprigs fresh coriander
- 2 - 3 pinches dried oregano
-
2
fresh bay leaves
or 1 dried bay leaf - 1 - 1 ½ tsp ground cayenne pepper
- 25 g oil
-
20
g raw cane sugar
or 20 g brown sugar - 50 g tomato purée (concentrated)
- 1 ½ tsp salt
- 450 g water
Steamed rice cups
- 160 g basmati rice
- 400 g water
- 4 pinches salt
-
4
tsp oil
or 4 tsp butter
- Nutrition
- per 1 portions
- Calories
- 2438 kJ / 581 kcal
- Protein
- 45 g
- Carbohydrates
- 45 g
- Fat
- 23 g
- Fibre
- 3.9 g
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