Malagasy-style Pomegranate Stew

Ingredients

In the Malagasy adaptation of Anar bij, we incorporate tropical ingredients such as coconut and pineapple to infuse the dish with the flavors of Madagascar. Additionally, we use a blend of aromatic spices commonly found in Malagasy cuisine, such as ginger, turmeric, and cloves, to enhance the taste profile. These modifications give the dish a unique tropical twist while still maintaining the essence of the original Azerbaijani recipe. We alse have the original recipe for Anar bij, so you can check it out.

• 500g (1.1 lb) beef or lamb, cubed 500g (1.1 lb) beef or lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 cup pomegranate juice 1 cup pomegranate juice
• 1 cup coconut milk 1 cup coconut milk
• 1 cup pineapple chunks 1 cup pineapple chunks
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
3. 3.
   Add the cubed beef or lamb to the pot and cook until browned on all sides.
4. 4.
   Stir in the grated ginger, turmeric, and ground cloves, and cook for an additional 2 minutes.
5. 5.
   Pour in the pomegranate juice and coconut milk, and bring the mixture to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for 1.5 to 2 hours, or until the meat is tender.
7. 7.
   Add the pineapple chunks to the stew and cook for an additional 10 minutes.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Malagasy-style Pomegranate Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Pomegranate juice — Use freshly squeezed pomegranate juice for the best flavor. If unavailable, you can use store-bought 100% pomegranate juice.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Pineapple chunks — Fresh pineapple chunks are recommended for their natural sweetness, but you can also use canned pineapple chunks if fresh ones are not available.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the stew.
• Serve the stew with steamed rice or crusty bread to soak up the flavorful sauce.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 10 minutes of cooking.

Serving advice

Serve the Malagasy-style Pomegranate Stew in deep bowls, accompanied by steamed rice or crusty bread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To enhance the presentation, sprinkle some pomegranate arils over the stew just before serving. The vibrant red seeds will add a beautiful touch and create an appealing contrast against the golden hues of the stew.