Name: Pakistani Oxtail Curry
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT4H40M0.000S
Yield: 6 to 8 servings
Ingredients: 1/4 cup oil; 2 medium to large onions, sliced; 10 cloves garlic; 2-inch piece ginger, peeled; 2 tablespoons ground cumin; 2 tablespoons ground coriander; 1 tablespoon red pepper; 1 tablespoon paprika; 1 teaspoon aniseed; 1 teaspoon ground clove; 1 teaspoon fennel; 1 teaspoon nigella; 6 green cardamom pods; 5 pounds oxtail; Kosher salt and freshly ground black pepper; Basmati rice and naan, for serving; Fresh cilantro and lemon wedges, for serving

Directions

Preheat the oven to 325 degrees F.
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