Print Recipe

Country Ham Stew with
Sweet Peppers and Cilantro


  • 4 tablespoons olive oil, divided
  • 2 teaspoons curry powder (to taste)
  • 1 cup onion, chopped
  • 1 teaspoon garlic, finely chopped
  • 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, chopped
  • Salt
  • Freshly-ground black pepper
  • 3 cups hot, cooked rice, made from 1 cup long grain rice


  1. 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.
  2. 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.
  3. Add the ham and liquid to the vegetables and simmer for 5 to 7 minutes more.
  4. Uncover, stir in cilantro and season to taste with salt and pepper.
  5. Serve accompanied by hot rice.

Serves 4.

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