Ingredients:
2 tablespoons peanut oil, divided
2 lbs boneless pork butt, cut into 1 in cubes
1 onions, chopped
2 garlic cloves, minced
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
112 teaspoons ground cumin
1/2-1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1 bay leaves
1 teaspoon salt
2 cups chicken broth
3 tablespoons tomato paste
1/2 cup chunky peanut butter
2 plum tomatoes, seeded and chopped
1 green bell peppers, cut into 1-inch pieces
1/4 cup cilantro, chopped
1/2 cup unsalted peanuts, shelled
Directions:
In a large pot, heat 1 tablespoons of the oil on high heat. When hot, add the pork cubes and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red pepper. Cook 1 minute. Add ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
Bring liquid to a boil, cover and simmer on low for 45 minutes. Add peanut butter and blend well. Cook stew another 3 minutes, uncovered to blend.
Stir in chopped tomato and bell pepper. Simmer 2-3 minutes, just until the vegetables soften but still retain shape.
Before serving, taste to correct seasonings; You may wish to add a final splash of lemon juice to refresh the flavors.
Servings: 6-8
Time preparation: 15 min.
Time total: 65 min.