Ingredients

Method

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 coconut jasmine rice, for serving
• poppadums, for serving

Method

Ingredients

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.