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Cut the beef into 3x3cm pieces and season with salt and pepper. Heat a pan over high heat and add the oil. Brown the beef on all sides.
Add the chopped onion, ginger and garlic and reduce heat to medium. Cook the vegetables for 5 minutes, then add the masala, paprika powder, tomato paste, peanut butter, soy sauce and coconut milk. Mix well and bring to a boil.
Add the Scotch bonnet pepper if you like it spicy: Cut the pepper in half for medium heat and remove it later, or chop it finely and leave it in the stew for extra spiciness.
Reduce heat and simmer the meat for about 2 hours. Keep an eye on the sauce - if it gets too thick, add some water.
When the meat is tender, mash it until it falls apart and forms a smooth sauce.
Fry the Lamb Weston Stealth Fries in hot oil (180°C) for 5 minutes, or until golden brown and crispy. Serve the stew meat over the fries and garnish with the sliced green onions.