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 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