Oxtail-and-vindaloo curry

Oxtail-and-vindaloo curry

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  • 4
  • Easy
  • 20 minutes
  • 3 hours


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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