2-3 tbsp. cooking oil
1/4 c. coconut milk (optional)
1 tsp. ground ginger
1 tsp. ground cardamon
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. salt
1/2 onion, coarsely chopped
1-3 dried hot peppers
1 tbsp. whole peppercorns
1 lb. cubed beef (stew meat) or
1 chicken, cut up (or use 4-6 chicken thighs)
2 carrots, sliced
1/2 c. peas or green beans (fresh or frozen)

Heat oil in Dutch oven or large covered pan.

Add spices. Stir rapidly to avoid burning. Add onion and cook until translucent.

Add hot peppers, broken into 1/4 inch pieces and peppercorns. Stir. Add beef or chicken. Stir and brown meat on low heat. Add carrots. Cover and cook on low-medium heat for about 1/2 hour, stirring occasionally. Add peas or beans. Stir in coconut milk (if using). Cover and cook about 10 minutes longer.

Serve with rice.

Serves 2-4.