Bensone with Coconut Milk

Ingredients

• 500g (1.1 lb) beef, cut into bite-sized pieces 500g (1.1 lb) beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 cloves 2 cloves
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic, grated ginger, cloves, and cinnamon stick. Cook for another minute until fragrant.
4. 4.
   Add the beef to the pot and cook until browned on all sides.
5. 5.
   Sprinkle the ground turmeric, coriander, and cumin over the beef. Stir well to coat the meat with the spices.
6. 6.
   Pour in the coconut milk and bring the mixture to a simmer.
7. 7.
   Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Bensone hot, garnished with fresh cilantro. Enjoy with steamed rice or flatbread.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Ginger — Use a spoon to peel the ginger skin easily. Grate the ginger using a fine grater for a smoother texture in the dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the dish.
• If you prefer a thicker sauce, simmer the Bensone uncovered for the last 30 minutes of cooking to allow the liquid to reduce.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Bensone hot, accompanied by steamed rice or flatbread. The fragrant aroma and creamy texture of the dish make it a perfect centerpiece for a Malagasy-inspired meal.

Presentation advice

Garnish the Bensone with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in a deep bowl or on a large platter to showcase the rich sauce and tender beef.