500gm beef brisket or lamb, cut into thick 3cm chunks
2 tbsp oil for frying
1 brown onion, sliced
5 garlic cloves, peeled whole and slightly crushed
1 jar crunchy peanut butter (approx. 320-380gm)
½ cup salted peanuts
600ml veg stock
2cm piece of ginger, grated
¼ tsp cayenne pepper (if it’s for adults only you can go up to 1tsp)
2 tsp ground coriander
2 tsp cumin
1 tsp sweet paprika
4 potatoes, skin on, washed and quartered
400gm can whole tomatoes
½ tsp good quality salt
½ tsp ground black pepper


Pre heat oven to 150-160degrees.

Grab a heavy based dutch oven or saucepan and heat the oil over a medium heat.

Saute onion for 3-4min until it has softened. Add garlic and stir for another 2min.

Add meat and brown slightly as your turn and stir it around the pan.

Add the spices and continue to toss the meat and onions around for a further 2mins.

Add all your peanut butter and stir, letting the heat melt the peanut butter. Add in the tomatoes and stir while pouring in the stock.

Throw in your potatoes, ½ cup of peanuts and your salt and pepper .

Pop a lid on and put into the oven for 2hrs.

After two hours, check that the meat is tender and let it rest for 10mins before serving.

To serve

Add a final touch of salt and pepper and serve with a bowl of steamed rice, fresh wedges of lime and chopped coriander  

To make this dish vegan swap out 500gm of meat with wedges of pumpkin and sweet potato 

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