Melanesian Coconut Beef Stew

Ingredients

In this adaptation, the traditional Kazakh Zhaya is transformed into a Melanesian delight by incorporating key ingredients and flavors from the Melanesian cuisine. The original dish is typically made with lamb, but in this recipe, beef is used as a substitute. The addition of coconut milk and tropical spices gives the stew a distinct Melanesian flair, while still maintaining the heartiness and comforting qualities of the original dish. We alse have the original recipe for Zhaya, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 24g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the beef, ginger, garlic, turmeric, paprika, cumin, coriander, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
3. 3.
   Add the marinated beef to the pot and cook until browned on all sides.
4. 4.
   Pour in the coconut milk and bring to a simmer. Cover the pot and let it cook for 1 hour, or until the beef is tender.
5. 5.
   Add the sliced carrots, diced potatoes, and diced red bell pepper to the pot. Cook for an additional 20 minutes, or until the vegetables are cooked through.
6. 6.
   Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stew meat, for best results. Trim any excess fat before cubing.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Ginger — Peel the ginger before grating to remove any tough skin.

Tips & Tricks

• For a spicier stew, add a chopped chili pepper or a pinch of cayenne pepper.
• Serve the stew with steamed rice or crusty bread to soak up the delicious flavors.
• Feel free to add other vegetables of your choice, such as green beans or zucchini, to customize the stew to your liking.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Melanesian Coconut Beef Stew hot in deep bowls. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the stew with steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, sprinkle some additional turmeric or paprika on top of the stew before serving. The vibrant colors will make the dish even more visually appealing.