Indian Influenced Oxtail and Potato Curry Recipe

Indian-influenced oxtail and potato curry, served with rice and fresh coriander.

Indian Influenced Oxtail and Potato Curry Recipe

My Indian-influenced slowly cooked oxtail and potato curry is loaded with heady fragrant spices and a not inconsiderable punch of chilli heat in the perfect winter warming stew-style curry.

Course Main Course

Cuisine Anglo Indian

Keyword Beef Curry Recipe, indian oxtail curry, oxtail curry, potato and oxtail curry

Prep Time 30

Cook Time 3 45

Total Time 4 15

Servings Servings

Calories 1298kcal

Author Brian Jones

Ingredients

For the Beef and the Marinade:

1 kg Oxtail 35oz
½ tablespoon Coriander Seeds
½ tablespoon Black Onion Seeds
1 teaspoon Black Peppercorns
½ teaspoon Fennel Seeds
½ teaspoon Cumin Seeds
4 Dried Kashmiri Chilli Peppers
2 tablespoon Water
1 teaspoon Salt

For the Curry:

35-40 g Tamarind Pulp 25-30mm or 1" Cube
35-40 g Boiling Water
2 Medium Onions 300g Total
1 Head of Garlic
15-20 Curry Leaves
10 cm Cinnamon Bark 4" Piece
1 Blade Mace
2 Black Cardamom Pods
2 tablespoon Tomato Puree
½ teaspoon Ground Turmeric
2 teaspoon Kashmiri Chilli Powder
1 tablespoon Dark Brown Sugar
2 tablespoon Cooking Oil I like to use Mustard Oil
1 Litre Water 4 Cups
1 Medium Potato, 250g (Use a "Medium" Floury Potato)
2 teaspoon Dried Fenugreek Leaves

Instructions

Soak the tamarind in the boiling water for 10 minutes, then mash it and pass it through a fine mesh sieve.
Add the coriander seeds, onion seeds, peppercorns, fennel seeds, cumin seeds and dried Kashmiri chilli peppers in a small (20cm or 8") frying pan over a medium heat and toast for 2-3 minutes. Then transfer into a pestle and mortar and grind.
Add the 2 tablespoons of water and the salt, and continue to grind to form a paste. Pour this paste over the oxtail, coat well and set aside.
Cut the onions in half, peel them and then cut them into wide (1cm or just under ½") half-moon shapes.
Bash the head of garlic and remove the papery skin from the cloves.
Heat a 24cm (10") saucepan with a lid over a high heat, and when it is hot, add the oil. If you are using mustard oil, it is important to let the oil heat through before adding any ingredients.
Throw in the curry leaves, cinnamon bark, mace and black cardamom pods and sauté for 30-60 seconds.
Add the tomato puree and cook for 60 seconds.
Add the onions and cook for 2-3 minutes. If the puree begins to darken, reduce the heat a little.
Throw in the oxtail followed by the garlic cloves and cook for 2-3 minutes, stirring regularly.
Add the prepared tamarind, ground turmeric, Kashmiri chilli powder and brown sugar, then stir everything to coat.
Pour in the water, stir, add a lid, transfer to the oven and cook at 170°C or 340°F for 2½ hours.
Peel the potato and cut it into a 1.5cm (½") dice.
Do this just before the oxtail has had its cooking time.
Remove the pot from the oven, take off the lid and place it back on the hob/stovetop over a high heat.
Throw in the potatoes and cook for another 20 minutes on a rolling boil; this will help reduce the sauce.
Fish out the oxtail, remove it from the bone (I think that a pair of kitchen tongs is the best tool for this job), then return it to the pan.
Finally, crush the fenugreek leaves into the curry and cook for a final 5 minutes, or until the potatoes are cooked.

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