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
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mackinaw's Restaurant, Chehalis, WA