1. In a large, 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. 2. Add half the beef and brown well on all sides. 3. Place the meat in a soaked 3-quart clay pot. 4. Brown remaining beef in additional 1 tablespoon oil. Add this batch to pot. 5. Add the broth to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Pour into a bowl and set aside. 6. Place the skillet over medium-high heat and heat the remaining oil. 7. Add the onion, bell pepper, garlic, and ginger, and saute for about 8 minutes, until the onions are translucent. Add the sauteed vegetables to the clay pot. 8. Add the peanut butter, tomatoes, thyme, cinnamon, allspice, hot-pepper flakes, and lemon juice to the reserved broth, mixing until well combined. Add this to the pot and stir to coat meat and vegetables. 9. Cover the pot and place it in a cold oven. 10. Set the oven temperature to 450 degrees F and cook for 1 hour, or until the meat is tender and the sauce thick and creamy. ---------------------------------------------------------------------------
Nutrition
Ingredients
