Caribbean stew and Steamed rice cups
TM5 TM6

Caribbean stew and Steamed rice cups

4.7 (16 ratings)

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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