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 boneless lamb shoulder; 50 g freshly squeezed orange juice; 20 g freshly squeezed lemon juice; 60 g Worcestershire sauce; 3 garlic cloves; 150 g brown 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 sugar; 50 g tomato paste; 1 ½ tsp salt; 450 g water; 160 g basmati rice; 400 g water; 4 pinches salt; 4 tsp oil

4.1 16 évaluations

Prép. 25min

Total 9h 15min

4 portions

Ingrédients

Caribbean stew

boneless lamb shoulder (see variation), cut into pieces (3-4 cm)
800 g
800 g lamb meat for stew, boneless, cut into pieces (3-4 cm)
freshly squeezed orange juice (approx. 1 orange)
50 g
freshly squeezed lemon juice (approx. ½ lemon)
20 g
Worcestershire sauce
60 g
garlic cloves
3
brown onions cut into halves
150 g
celery stalks cut into 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 sugar
20 g
20 g brown sugar
tomato paste
50 g
salt
1 ½ tsp
water
450 g