1 cup seeded and chopped
ripe tomatoes or drained, canned diced tomatoes
1 cup red or yellow sweet peppers
or a combination, coarsely chopped
1/2 teaspoon seeded, minced jalapeno or serrano
chile (or to taste)
2 tablespoons golden raisins
1 1/2 pounds country ham,
cut into 1/2-inch cubes
1 bottle of pale beer
3 tablespoons fresh cilantro,
Freshly-ground black pepper
3 cups hot, cooked rice, made
from 1 cup long grain rice
Heat 2 tablespoons of olive oil and the curry in a large, heavy skillet over
moderate heat. Add the onions and garlic and cook until soft, but not brown. Add
tomatoes and cook for a minute or two. Stir in the sweet peppers, chile and raisins.
Reduce heat and simmer for 5 minutes.
Add remaining olive oil to a separate skillet and heat over moderate heat. Add
ham and cook for 2 to 3 minutes to lightly brown. Add beer; cover and simmer for
5 to 8 minutes.
Add the ham and liquid to the vegetables and simmer for 5 to 7 minutes more.
Uncover, stir in cilantro and season to taste with salt and pepper.