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0.0 – 0 reviews •
| Level: |
Easy |
| Total: |
4 hr 40 min |
| Active: |
40 min |
| Yield: |
6 to 8 servings |
Ingredients
- 1/4 cup oil
- 2 medium to large onions, sliced
- 10 cloves garlic
- 2-inch piece ginger, peeled
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon red pepper
- 1 tablespoon paprika
- 1 teaspoon aniseed
- 1 teaspoon ground clove
- 1 teaspoon fennel
- 1 teaspoon nigella
- 6 green cardamom pods
- 5 pounds oxtail
- Kosher salt and freshly ground black pepper
- Basmati rice and naan, for serving
- Fresh cilantro and lemon wedges, for serving
Instructions
- Preheat the oven to 325 degrees F.
- Heat the oil in large pot over medium-high heat. Add the onions and caramelize until dark golden, about 15 minutes.
- Puree the garlic and ginger in a food processor to make a paste. Add the paste to the pot with the onions. Add the cumin, coriander, red pepper, paprika, anise, clove, fennel, nigella and cardamom pods. Stir and deglaze with 2 cups water, then let reduce until almost dry. Add the oxtail and brown, about 20 minutes. Cover with water and add salt and pepper to taste. Bring to a boil, reduce to a simmer.
- Transfer to the oven and cook until the meat is very tender, about 4 hours. Serve with basmati rice, naan, cilantro and lemon wedges
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
790 |
| Total Fat |
59 g |
| Saturated Fat |
21 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
54 g |
| Cholesterol |
187 mg |
| Sodium |
803 mg |
