Caribbean stew and steamed rice cups
TM5 TM6

Caribbean stew and steamed rice cups

4.5 (6 ratings)

Ingredients

Caribbean stew

  • 800 g boneless lamb shoulder (see variation), 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
  • 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

Steamed rice cups

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

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

Like what you see? This recipe and more than 3,000 others are waiting for you!

Sign up for free

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

Show all