Oxtail Curry

Ingredients:

Serves 4:

1kg Oxtail ( cut into 1 inch discs)

1 Large Onion (sliced)

1 tblsp Brown Mustard Seeds

3 Cardamon Pods

1 tsp Fennel Seeds

1 tsp Ground Asafoetida

3 tsp Ground Coriander Seeds

3 tsp Cumin Powder

1 tsp Turmeric Powder

1/2 tsp Chilli Powder

1 and a half tsp Garlic Paste

1 tsp Ginger Paste

1 Cinnamon Stick

1 tblsp Dark Brown Sugar

1 and a half tsp Salt

1 tsp Ground Black Pepper

15 Curry Leaves

600ml Stock (Vegetable, Chicken or Beef)

200g Coconut Cream

2 Large potatoes (shopped into 1 inch Squares)

100g Spinach (roughly chopped)

100g Baby Corn ( cut into 1cm discs)

2 Fresh Chillis (de-seeded and sliced lengthways)

1 Handful of Fresh chopped coriander

Method:

• In a hot pan gently toast the mustard seeds, fennel seeds and cardamon pods.
• Transfer to a pestle and mortar and grind to a fine powder.
• Add the asafoetida, coriander powder, cumin, turmeric and chilli powder.
• Put the pan back on the stove add a little vegetable oil and brown all sides of the oxtail, remove from the pan and set aside.

• Add the onion to the pan and fry until lightly browned and soft.
• Add the ginger and garlic and cook for a minute.
• Add the spice blend and cook for two minutes, stirring constantly.
• Return the oxtail to the pan along with the stock, sugar, curry leaves, cinnamon stick, salt and pepper, and half of the coconut cream.
• Bring up to a gentle boil, stirring to combine everything.

• Place a lid on the pan and cook on the lowest setting for 3 hours, checking every half hour, turning the oxtails over and topping up with water if starting to dry out.
• After 3 hours add the potatoes, put the lid back on and cook for a further 40 minutes.
• Now add the sweetcorn and cook for another 10 minutes.
• Check the oxtail is tender (falling away from the bone) and the potatoes are cooked. If they are not, replace the lid until done. If every thing is ready, add the rest of the coconut cream, the sliced chilli, the spinach and half of the fresh coriander, put the lid back on, turn the heat off and leave for 5 minutes before serving.
• Top with the rest of the fresh coriander and serve with rice and breads.