AFRICAN PEANUT STEW
500 g beef brisket or lamb, cut into thick 3cm chunks
2 tablespoons oil for frying
1 brown onion, sliced
5 garlic cloves, peeled whole and slightly crushed
2 cm piece of ginger, grated
1 lemon, zested
1 jar (320-380 g) crunchy peanut butter
400 g can whole tomatoes
600 ml vegetable stock
4 potatoes, skin on, washed and quartered
½ cup salted peanuts
½ teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper (for adults only, go up to 1 teaspoon)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sweet paprika
Steamed rice or sadza
Fresh coriander, roughly chopped
Preheat oven to 150-160°C.
Grab a heavy-based Dutch oven or saucepan and heat the oil over medium heat.
Sauté the onion for 3-4 minutes until it has softened. Add the garlic and ginger and stir for another 2 minutes.
Add the meat and brown slightly, as you turn and stir it around the pan.
Add the spices and continue to toss the meat and onions around for a further 2 minutes.
Add all the peanut butter and stir, letting the heat melt the peanut butter. Add in the tomatoes and stir while pouring in the stock.
Throw in the potatoes, peanuts and salt and pepper. Give it all a stir, pop the lid on and put it in the oven for 2 hours.
After 2 hours, check that the meat is tender and let it rest for 10 minutes before serving.
Serve with steamed rice, sadza or simply on its own with a wedge of lime and freshly chopped coriander. Enjoy!