Spicy Oxtail Soup
2 Oxtails, cut into large pieces (1 & 1/2 kg)
2 tsp Corn Flour
1/2 tsp Ground Turmeric
1 tsp Ground Cumin
2 tsp Ground Coriander
1 tsp Chilli Powder
1/2 tsp Crushed Mustard Seeds
1 tsp Crushed Fenugreek Seeds
1 tsp Salt
1 Onion, finely sliced
1 Tbsp Crushed Garlic
1 Tbsp Grated Ginger
5-6 Green Chillies, finely sliced
1 Litre Beef Stock
2 Tbsp Chopped Fresh Coriander Leaves
Mix the corn flour, turmeric, ground cumin, ground coriander,
chilli powder, ground mustard seeds, ground fenugreek seeds and
salt and coat this spice mixture thoroughly with the oxtail
Heat two tablespoons of oil in a pan and add the coated oxtail pieces.
Stir constantly until the pieces are well browned.
This should take about five minutes on medium heat.
Add the onions, garlic, ginger and fresh chillies and again stir constantly for another five minutes.
Add the stock, stir and let it come to a boil.
Cover and lower the heat and cook for about 2 hours or until the meat is really tender.
Stir occasionally during this process.
Add more water or stock if the liquid starts to dry out.
Garnish with the coriander leaves.