I cubed a pound of stew meat and browned it in the pan, then took the meat out and cooked two onions, some garlic, and minced ginger until soft. Put the meat back in plus a large can of tomatoes, add some water to cover, a little cayenne, coriander, cumin, and nutmeg. Let that simmer for a bit, depending on how tough your meat is--maybe a couple of hours--then stir in a healthy 1/2 cup of peanut butter and let simmer a little longer. We served it garnished with peanuts, garlicky kale, and homemade chapatti--a tortilla could be used if that's all you have. Chapatti are pretty easy to make though: 1 cup of water, 2 cups of whole wheat flour, 2 Tbsp. oil, and 1 1/2 tsp. salt; mix it all up well and let it rest covered for a while--overnight in the fridge would be fine. Take little balls of dough and roll them out pretty thin, cook for a minute or two on each side in a skillet.