African beef and peanut stew

• porsi: Serves 4

Bahan-bahan

1 tbsp vegetable oil

Salt and black pepper

600g stewing beef, cut into chunks

2 onions, chopped

2 garlic cloves, crushed

1 tbsp ginger, minced

500mI beef stock

2 x 400g tins of chopped tomatoes

1 tsp ground coriander

1 tsp cumin

1-2 tsp chilli powder

¼ tsp nutmeg

130g chunky peanut butter

To serve:

Rice

Warmed chapati, naan or flatbreads

Petunjuk

1 Heat half of the.oil in a large passerole dish over a medium-high heat. When hot, season the beef and add to-the pot; do this in batches, if necessary, to avoid over-crowding the pan. Cook for 2-3 minutes until browned on all sides. Remove the beef from the pot and set aside.

2 Reduce the heat and add the remaining oil. Cook the onions for 5-7 minutes until soft. Stir in the garlic and ginger and cook for another minute.

3 Return the beef to the pot and add enough of the beef stock to cover.

4 Add the tomatoes and spices, adding enough chilli powder to taste. Reduce the heat to medium-low and simmer, uncovered, for two hours or until the meat is tender.

5 When tender, stir in the peanut butter and simmer for another hour until the sauce is thickened.

6 Serve hot Over rice with some warmed flatbreads on the side.