Oxtail turmeric and tomato curry
serves
6
Using secondary cuts of meat, like short ribs, lamb shanks and oxtail, and putting in the time creates an amazing dish.
Ingredients (15)
- 100ml grapeseed oil
- 12 x 190g pieces oxtail
- 2 x 400g cans diced tomatoes
- 200ml coconut cream
- 20g palm sugar, grated
- 1/4 cup (60ml) fish sauce
- 6 fresh curry leaves
- 3 large potatoes, peeled, cut into large pieces
- Juice of 1 lime, plus extra wedges to serve
Turmeric curry paste
- 1/4 cup (60ml) grapeseed oil
- 2 garlic cloves, peeled
- 1 onion, roughly chopped
- 6cm piece (30g) turmeric, peeled, roughly chopped
- 6cm piece (30g) ginger, peeled, roughly chopped
- 1 long red chilli, roughly chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the curry paste, place all ingredients in a food processor and whiz until smooth. Set aside.
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2.Heat grapeseed oil in a large heavy- based, ovenproof saucepan over high heat. Season oxtail with salt flakes and sear for 6-8 minutes until golden brown on both sides. Remove from the pan and set aside.
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3.Return pan to medium-high heat. Add curry paste and cook, stirring constantly, for 6-10 minutes until caramelised and fragrant. Stir through the tomato, coconut cream, palm sugar and fish sauce. Return oxtail to the pan with curry leaves and bring to a simmer, then reduce heat to low, cover with a lid and cook gently for 2 hours 30 minutes-3 hours, adding potato in the final 30 mintues of cooking, until meat falls away from the bone and potato is tender.
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4.Stir through the lime juice and serve with extra lime wedges.
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