Caribbean stew and Steamed rice cups

Name: Caribbean stew and Steamed rice cups
Prep time: 25 min
Cook time: 9 h 15 min
Total time: 9 h 15 min
Yield: 4 portions
Ingredients: 800 g lamb shoulder meat, boneless; 50 g orange juice, freshly squeezed; 20 g freshly squeezed lemon juice; 60 g Worcestershire sauce; 3 garlic cloves; 150 g onions; 180 g celery stalks; 2 - 4 sprigs fresh coriander; 2 - 3 pinches dried oregano; 2 fresh bay leaves; 1 - 1 ½ tsp ground cayenne pepper; 25 g oil; 20 g raw cane sugar; 50 g tomato purée (concentrated); 1 ½ tsp salt; 450 g water; 160 g basmati rice; 400 g water; 4 pinches salt; 4 tsp oil

4.6 19 ratings

Prep. 25 min

Total 9 h 15 min

4 portions

Ingredients

Caribbean stew

lamb shoulder meat, boneless (see variation), cut in pieces (3-4 cm),
800 g
800 g boneless stewing lamb, cut in pieces (3-4 cm)
orange juice, freshly squeezed (1 orange)
50 g
freshly squeezed lemon juice (½ lemon)
20 g
Worcestershire sauce
60 g
garlic cloves
3
onions cut in halves
150 g
celery stalks cut in pieces
180 g
fresh coriander
2 - 4 sprigs
dried oregano
2 - 3 pinches
fresh bay leaves
2
1 dried bay leaf
ground cayenne pepper
1 - 1 ½ tsp
oil
25 g
raw cane sugar
20 g
20 g brown sugar
tomato purée (concentrated)
50 g
salt
1 ½ tsp
water
450 g