Romazava

Preparation

1. Heat the vegetable oil in a large, heavy pot over medium-high heat, then add the cubed beef in batches, browning on all sides for 8-10 minutes without crowding the pan. Work in batches to ensure proper browning and caramelization. Transfer all browned beef to a plate and set aside.
2. In the same pot with the remaining oil and browned bits, add the chopped onions and cook for 4-5 minutes, stirring frequently, until the onions become soft and translucent. Add the minced garlic and thin-sliced ginger, cooking for 2 minutes until fragrant.
3. Return the browned beef to the pot and add the beef broth or water, salt, black pepper, and whole cloves if using. Stir well to combine, then bring to a simmer and reduce heat to low. Cover with a lid and let simmer gently for 45-50 minutes until the beef is partially tender.
4. While the beef is cooking, prepare the mixed greens by roughly chopping the anamalaho, anamamy, and anandrano leaves, keeping them slightly coarse rather than finely minced. If using dried leaves instead of fresh, chop them into pieces as well.
5. After 45-50 minutes when the beef is partially cooked, add the chopped mixed greens and the fresh or canned tomatoes if using, stirring gently to distribute them evenly throughout the broth. If using dried greens, you may want to add them slightly earlier as they take longer to soften.
6. Continue simmering uncovered for another 25-35 minutes until the beef is very tender and falls apart when stirred, and the greens have completely softened and are well integrated into the broth, creating a rich, slightly thick stew. The greens should completely lose their structure and meld into the sauce.