Appareils et accessoires
Caribbean stew and Steamed rice cups
Prép. 25min
Total 9h 15min
4 portions
Ingrédients
Caribbean stew
-
800 g boneless stewing lamb, cut in pieces (3-4 cm)lamb shoulder meat, boneless (see variation), cut in pieces (3-4 cm),800 g
-
orange juice, freshly squeezed (1 orange)50 g
-
freshly squeezed lemon juice (½ lemon)20 g
-
Worcestershire sauce60 g
-
garlic cloves3
-
onions cut in halves150 g
-
celery stalks cut in pieces180 g
-
fresh coriander2 - 4 sprigs
-
dried oregano2 - 3 pinches
-
1 dried bay leaffresh bay leaves2
-
ground cayenne pepper1 - 1 ½ tsp
-
oil25 g
-
20 g brown sugarraw cane sugar20 g
-
tomato purée (concentrated)50 g
-
salt1 ½ tsp
-
water450 g
Steamed rice cups
-
basmati rice160 g
-
water400 g
-
salt4 pinches
-
4 tsp butteroil4 tsp
Niveau
facile
Infos nut. par 1 portions
Protides
45 g
Calories
2438 kJ /
581 kcal
Lipides
23 g
Fibre
3.9 g
Glucides
45 g
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