Recipe courtesy of Mackinaw's Restaurant

Pakistani Oxtail Curry

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  • Level: Easy
  • Total: 4 hr 40 min
  • Active: 40 min
  • Yield: 6 to 8 servings



  1. Preheat the oven to 325 degrees F.
  2. Heat the oil in large pot over medium-high heat. Add the onions and caramelize until dark golden, about 15 minutes.
  3. 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.
  4. Transfer to the oven and cook until the meat is very tender, about 4 hours. Serve with basmati rice, naan, cilantro and lemon wedges