Recipe courtesy of Mackinaw's Restaurant
Pakistani Oxtail Curry
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 790
- Total Fat
- 59
- Saturated Fat
- 21
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 54
- Cholesterol
- 187
- Sodium
- 803
- Total: 4 hr 40 min
- Active: 40 min
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