Caribbean Stew and Steamed Rice

Caribbean Stew

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

Steamed Rice

• 160 g basmati rice
• 400 g water
• 4 pinches salt
• 4 tsp vegetable oil
  ou 4 tsp butter