Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Melanie's Moroccan Infused Oxtail Stew

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

I’ve run out ideas on what to do with oxtail and them remembered I had some Moroccan spice somewhere so I ventured a Moroccan Oxtail Stew which I did in the pressure cooker, and served with lemon rice. The comments were it was ‘awesome’.
1 kg oxtail trimmed
2 large onions, halved and sliced
1 tsp fenugreek seed
1 tsp fennel seed
1 tsp cumin seeds
1 tsp coriander seed
1 large black cardamom crushed
1 bay leaf
2 tblsp harissa paste
1 tblsp garlic ginger paste
1 tblsp Moroccan spice
1 tsp cumin powder
1 tsp coriander power
1 tsp thyme
2 tomatoes grated
4 potatoes quartered
3 carrots, peeled and cut into diagonals
5 baby marrow, cut into chunks
Salt and pepper
Dry roast seeds till fragrant and grind till coarse to fine but not powder.
Heat oil (I use coconut) in Pressure cooker on sauté and add onions, seeds, bay leaf and harissa paste until onions tender.
Add oxtail and turn pressure cooker to browning and brown oxtail.
Add garlic and ginger. Add remainder of the ingredients, except vegetables and cook on high for 1 hour.
Add vegetables salt and pepper and cook for another 20 minutes or so.
Garnish with either fresh parsley or coriander.
Lemon Rice
1 ½ cups basmati rice
3 cups water
2 tblsp ghee
1 tsp spice for rice
1 cracked cardamom pod
1 tsp cumin seeds
1 cinnamon stick
Juice of 1 lemon
Heat ghee in a pot and fry cumin, cardamom and cinnamon.
Add rice and fry 2 minutes and add water.
Once water evaporates add lemon juice and steam
Prepared, tried and tested by: Melanie Kramar‎

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment