PAKISTANI OXTAIL CURRY

Pakistani Oxtail Curry image

Provided by Food Network

Time 4h40m

Yield 6 to 8 servings

Number Of Ingredients 17

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

Steps:

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

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