Entree: Madagascar – Southern Culinary Region – Hen'omby Ritra (Slow-braised Malagasy beef in a tangy tamarind and ginger sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (3.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 2 tbsp (30 g) fresh ginger, grated
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 cup (240 g) canned diced tomatoes
- 2 tbsp (30 g) tamarind paste dissolved in ½ cup (120 ml) warm water
- 2 cups (480 ml) beef stock or water
- 1–2 fresh green chiles, sliced (optional)
- 1 tsp (5 g) ground coriander
- ½ tsp (2 g) turmeric powder
- 1 tsp (5 g) sea salt, adjust to taste
- ½ tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lime juice or to taste
- 2 tbsp (8 g) chopped fresh parsley or coriander leaves for garnish

Instructions

1. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until well-seared on all sides, about 4–6 minutes per batch; remove and set aside.
2. Lower the heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes.
3. Add the minced garlic and grated ginger and cook 1–2 minutes until fragrant. Stir in the chopped tomatoes and cook until they begin to break down, about 5 minutes.
4. Return the browned beef to the pot. Sprinkle in the ground coriander and turmeric, stirring to coat the meat and onions.
5. Pour in the tamarind-water mixture and the beef stock (or water). Add the sliced chiles if using. Bring to a gentle simmer, then reduce heat to low.
6. Cover and simmer gently until the beef is tender and the sauce is reduced and glossy, about 1.5–2 hours. Stir occasionally and add a splash of water if the sauce becomes too thick.
7. When the beef is tender, taste and adjust seasoning with salt, pepper, and lime juice to balance the tamarind tang. Simmer uncovered 5–10 more minutes to meld flavors.
8. Garnish with chopped parsley or coriander leaves and serve hot with steamed rice or locally preferred starch.