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 Oxtail Curry

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.

TRH Melanie's Oxtail Curry1

600 gr oxtail cut rinsed and patted dry, fat trimmed
2 onions sliced
2 Tblsp coconut oil
2 bay leaves
2 tsp mustard seeds
1 tsp fenugreek
1 tsp coriander seeds
1 tsp jeera seeds
1 tsp fennel seeds
4 cloves
4 green cardamom
1 black cardamom (2 if they really small)
1 star anise
1 large cinnamon stick
1 TB ground garlic and ginger
Green chilies (according to own heat needs) sliced into rings
2 Tblsp lemon juice
2 TB garlic and ginger paste
1 can whole peeled tomatoes
½ sachet of tomato paste (2 Tblsp)
2 tsp jeera powder (divided)
2 tsp garam masala (divided)
1 tsp dhania powder
1 tsp turmeric
2 Tblsp Kashmiri chili powder
2 Tblsp Kashmiri masala
1 Tblsp garam masala
1 Tblsp kosher salt
5 potatoes (4 quartered, 1 grated)
3 sprigs curry leaves
Bunch of coriander leaves, half chopped with stalks, leaves for garnish

Toast all seeds (except bay leaves and cinnamon stick) in a dry pot and then coarsely grind. Add all ground seeds and spices (reserve 1 tsp jeera powder and 1 tsp garam masala), curry leaves, garlic and ginger and lemon juice to oxtails and marinade over night.
Add sliced onions, chilies and quickly caramelize in 2 TB coconut oil in a small pot.
Add to bottom of slow cooker with bay leaves and cinnamon stick.
Place marinated oxtails on top. Mix together tomatoes and tomato paste.
Pour over oxtail.
Cook on high for 4 hours. (I first checked the tenderness of the oxtail – note that the smaller pieces will naturally be much softer).
Add potatoes, 1tsp jeera powder and 1 tsp garam masala, and chopped coriander.
Give a quick stir and cook another 2 hours.
Added a can of butter beans (optional – or frozen peas) and cook another 10 minutes. Garnish with extra coriander leaves.

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