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Ingredients
加勒比海炖羊肉
-
800
克 羊肩肉，去骨 (见变化)，切块(3-4厘米)
or 800 克 适合炖煮的羊肉，不带骨 ，切块(3-4厘米) - 50 克 鲜榨橙汁 (1颗橙)
- 20 克 鲜榨柠檬汁 (½颗柠檬)
- 60 克 辣酱油
- 3 瓣 蒜头
- 150 克 洋葱 ，切块
- 180 克 芹菜 ，切块
- 2 - 4 根 香菜
- 2 - 3 小撮 干牛至叶
-
2
片 新鲜月桂叶
or 1 片 干月桂叶 - 1 - 1 ½ 茶匙 红辣椒粉
- 25 克 油
-
20
克 原蔗糖
or 20 克 红糖 - 50 克 番茄泥(浓缩)
- 1 ½ 茶匙 盐
- 450 克 水
蒸米饭
- 160 克 任何种类的印度香米
- 400 克 水
- 4 小撮 盐
-
4
茶匙 油
or 4 茶匙 黄油
- Nutrition
- per 1 人份
- Calories
- 2438 kJ / 581 kcal
- Protein
- 45 g
- Carbohydrates
- 45 g
- Fat
- 23 g
- Fibre
- 3.9 g
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