Caribbean stew and steamed rice cups

Caribbean stew

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

Steamed rice cups

• 160 g basmati rice
• 400 g water
• 4 pinches salt
• 4 tsp oil
  ou 4 tsp unsalted butter, chilled