1 large onion, chopped
1 large green pepper, chopped
2 cups mixed vegetables
1 small can tomato paste (whisk tomato paste in one cup water to make tomato sauce)
1/4 cup canola oil
1 cup water
3 pounds oxtail
3 tablespoons curry powder mix.
curry powder mix: 2 tablespoons curry powder, 1 teaspoon cayenne powder and 1 teaspoon Gharam masala
2 tablespoons freshly crushed garlic
3 tablespoons fresh cilantro, chopped
6 curry leaves optional
salt to taste
4 to 8 tablespoons of canola oil or olive oils or blend or ghee
- Place 4 tablespoons of oil in a non-stick oven safe pot.
- Once oil has heated sauté chopped onions. When onions start to look translucent add curry powder mix, stir. Add chopped green peppers, stir them in. Add oxtail meat and add tomato paste (which is now tomato sauce) stir it in, and 1/2 cup water, stir that in.
- Place your pot in oven. Set timer for 30 minutes. Once it beeps, take pot out of oven and stir. Place it back in oven for an additional 15 minutes. Take out of oven to stir and add the mixed veg. Set timer for 15 minutes. When the timer beeps, take it out of the oven and stir once more and set it aside to let settle and serve after 10-15 minutes.
TIPS & NOTES
- We don’t use ghee.
This recipe is courtesy of Pam and Wendy Drew of Anwele’s SA Kitchen.