Heat 3 tbsp of the olive oil in a large
heavy-based casserole. Add the stewing steak, in batches, and cook over
a medium heat, turning frequently, until lightly browned. Remove from
the pan with a slotted spoon and keep warm. Pour off the meat juices and
reserve.
Cut the green peppers into 2.5cm / 1 inch
squares. Heat the remaining oil in the casserole and saute the green
pepper and garlic over a low heat for 5 minutes until the pepper is
cooked and tender.
Return the meat to the pan and add the
chili, chopped tomatoes, brown sugar, cloves, cinnamon, cumin, lime
juice and beef stock or wine. Bring to the boil, stirring continuously.
Cover the casserole and cook in a preheated oven, 190C (375F), gas mark
5, for 1 hour and 45 minutes.
Remove the casserole from the oven,
uncover and simmer over a low heat for 20 minutes, or until the sauce
has reduced and thickened. Season to taste with salt and pepper. Serve
immediately, garnished with chopped coriander.
