Slow-cooker Oxtail Curry

INGREDIENTS

4x large pieces of oxtail, or 8 smaller ones20x baby potatoes2x onions, thinly sliced6x cardamom seeds3x cinnamon sticks4x cloves1 teaspoon garlic, ginger and chille paste1 teaspoon turmeric powder2 teaspoon coriander powder2 teaspoon cumin powder1-2 teaspoon chili powder to taste1 teaspoon Methi (Fenugreek) powder5-10 dried red chilies to taste1x tin of tomatoes¼ cup white vinegar1 teaspoon garam masala200g Plain yogurt

METHOD

First brown the meat well in a good amount of oil. Set it aside. In the same pot, sauté the onions well until they are just starting to go brown. Add the ginger, garlic and chillies paste and fry another minute or so. Add the spices, making sure the heat is not too high.
Add meat to preheated slow cooker and add the onion and spice mixture then add the tomatoes, vinegar and a cup of water and potatoes. The water should almost cover the meat. If not, add more water. Season generously with salt and black pepper.
After 6 - 8 hrs on low or 3 - 4 on high, skim off any impurities on the surface, turning the meat occasionally. When the meat is soft and coming off the bone, stir in the garam masala and yogurt and adjust seasoning.

POSTED ON

01 Jul 2019

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