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 jalape o 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

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. Serve accompanied by hot rice.

Serves 4.