Caribbean Stew and Steamed Rice
TM5 TM6

Caribbean Stew and Steamed Rice

4.3 (20 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 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
    or 1 dried bay leaf
  • 1 - 1 ½ tsp cayenne pepper
  • 25 g vegetable oil
  • 20 g raw cane sugar
    or 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
    or 4 tsp butter

Nutrition
per 1 portions
Calories
2438 kJ / 581 kcal
Protein
45 g
Carbohydrates
45 g
Fat
23 g
Fiber
3.9 g

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