Oxtail-and-vindaloo curry

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

For the vindaloo paste:
2 T chilli powder
4 T ground cumin
2 t ground ginger
2 T ground turmeric
2 T ground coriander
1 t ground cinnamon
1 T black pepper
2 T hot mustard powder
2 t salt
3/4 cup vinegar
1/2 cup sunflower oil
3 T ghee
2 onions, finely chopped
5 garlic cloves, finely chopped
1 x 5 cm piece ginger, finely chopped
4 red chillies, chopped
4 bay leaves
1.3 kg Woolworths beef oxtail
3 large sprigs curry leaves
2 t tamarind paste mixed with 1⁄2 cup warm water
1 x 400 g can chopped tomatoes
3 cups beef stock
4 large potatoes, peeled and halved
2 x 250g sachets Woolworths Heat and Eat white basmati rice, for serving
cumin poppadums, for serving

Cooking Instructions

1. To make the vindaloo paste, combine all the spices and the vinegar. Heat the oil in a large ovenproof pan, then add the spice mixture. Cook over a low heat for 5 minutes, continually scraping the sides of the pan so the spices don’t stick.
2. Preheat the oven to 160°C. Heat the ghee in a large saucepan. Add the onions and fry for 10 minutes, then add the garlic, ginger, chillies and bay leaves. Cook for 5 minutes.
3. Add the oxtail and fry until caramelised. Add the curry paste and curry leaves and cook for 1 minute. Add the remaining ingredients and bake in the oven, covered, for 3 hours.
4. Prepare the rice and poppadoms according to package instructions and serve with the oxtail.

Cook’s note: Make extra paste and keep in the fridge for up to three weeks. Top with a layer of oil to seal it.

Find more curry recipes here.