Caribbean stew and steamed rice cups
TM5 TM6

Caribbean stew and steamed rice cups

4.1 (16 ratings)

Ingredients

Caribbean stew

  • 800 g boneless lamb shoulder (see variation), cut into pieces (3-4 cm)
    or 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
    or 1 dried bay leaf
  • 1 - 1 ½ tsp ground cayenne pepper
  • 25 g oil
  • 20 g raw sugar
    or 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
    or 4 tsp unsalted butter, chilled

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

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