Ramanonaka with Coconut Milk and Lemongrass

Ingredients

• 500g (1.1 lb) beef or pork, cut into bite-sized pieces 500g (1.1 lb) beef or pork, 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 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 32g, 24g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic, grated ginger, and bruised lemongrass stalks to the pot. Cook for another 2 minutes to release their flavors.
3. 3.
   Add the beef or pork pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground turmeric, cumin, and coriander, coating the meat evenly with the spices.
5. 5.
   Pour in the coconut milk and beef or vegetable broth. Bring the mixture to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let it simmer for 1 to 1.5 hours, or until the meat is tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Ramanonaka over steamed rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — To bruise the lemongrass, gently crush the stalks with the back of a knife or a rolling pin. This helps release its aromatic oils and flavors into the dish.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper to the dish.
• If you prefer a thicker sauce, simmer the Ramanonaka uncovered for the last 15 minutes of cooking to allow the liquid to reduce.
• Feel free to substitute beef or pork with chicken or tofu for a different variation of the dish.
• Serve the Ramanonaka with a side of pickled vegetables for a tangy contrast.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Ramanonaka hot over a bed of steamed rice. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To elevate the presentation, place a lemongrass stalk on top of the dish as a decorative element. Serve in individual bowls for an intimate dining experience.