Spicy Oxtail Curry
Servings 4
Difficulty Beginner
Total Time 2 hours 35 minutes COOK MODE
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INGREDIENTS
- 3 Tbsp Olive oil
- 1½ kg Oxtail, excess fat trimmed
- 3 Tbsp Plain flour, to dust
- 1 Large onion, sliced
- 2 Tbsp Garlic & ginger paste
- 2 Tbsp Rhodes Quality tomato paste
- 2 tsp Hinds Spices Paprika
- 1 Tbsp Hinds Spices Hot Curry Powder
- 1 Beef stock cube
- Season with salt and
Hinds Spices Pure Black Pepper - 3 Medium potatoes, peeled and cut into chunks
METHOD
- Dust the oxtail with the 3 Tbsp flour and shake off any excess flour.
- Heat oil in a large sauce pan on medium to high heat, add oxtail into the pot and fry just, browning the outside. Once browned, remove it and place on a plate. Add onions and cook until onions are just soft, then add garlic and ginger paste, the Hinds Spices Paprika and Hinds Spices Hot Curry Powder. Cook for 1 minute or until nice and fragrant. Add the Rhodes Quality tomato paste and cook it for 1 minute.
- Add the browned oxtail, stock cube, salt and Hinds Spices Pure Black Pepper to the pot and add 4 to 5 cups of hot water.
- Bring the pot to a boil then reduce the heat to medium and simmer for about 2 hours and 30 minutes or until the liquid has reduced, thickened and the meat is tender. You may need to add extra water as necessary if the meat is still tough and cook it a bit further.
- Add the potatoes once the meat is tender and cook for a further 20 minutes on low heat until the potatoes are fork tender. If all the liquid is evaporated, add an extra cup or so of water, gently stir and cover the pot to simmer until the potatoes are cooked. This should take about 20 minutes.
- Serve with your favourite carb dish.
