- 500 grams (1 lb) beef or pork, cut into cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped leafy greens (such as spinach, kale, or collard greens)
- 2 cups chopped cabbage
- 2 medium-sized carrots, peeled and sliced
- 2 tomatoes, diced
- 2 tablespoons vegetable oil
- 4 cups beef or vegetable broth
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
- Add the beef or pork cubes to the pot and cook until they are browned on all sides.
- Stir in the grated ginger, ground turmeric, ground cumin, and ground coriander. Mix well to coat the meat with the spices.
- Add the chopped tomatoes to the pot and cook for a few minutes until they begin to soften.
- Pour in the beef or vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 1 to 1.5 hours until the meat becomes tender.
- Add the chopped leafy greens, cabbage, and sliced carrots to the pot. Stir well to combine.
- Cover the pot and continue simmering for another 15-20 minutes until the vegetables are cooked but still slightly crisp.
- Taste the Romazava and adjust the seasoning with salt and pepper as needed.
- Remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld together.
- Serve the Romazava hot as a main dish, with the tender meat and flavorful vegetable stew. It is commonly enjoyed with steamed rice or Malagasy-style bread.
Enjoy this delicious and comforting dish from Madagascar!
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