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Rich Oxtail and Butter Bean Curry
2016-06-23- Cuisine: Winter Ideas
- Course: Main Course
- Skill Level: Intermediate
Recipe Info
- Servings : 4
- Prep Time : 30m
- Cook Time : 2:25 h
- Ready In : 2:55 h
Rich tender, slow cooked oxtail curry that is literally falling off the bone is an absolute treat!
Ingredients
- 1 sachet KNORR Rich Oxtail Soup
- 1kg oxtail pieces
- 45 ml sunflower oil
- 1 onion, finely chopped
- 1 clove crushed garlic
- 30 ml Rajah Mild and Spicy Curry Powder
- 1 Robertsons Bay Leaf
- 2 tomatoes, chopped
- 1 KNORR Beef Stock Pot
- 500 ml water
- 2 potatoes, peeled and cubed
- 2 carrots, peeled and cubed
- 1 tin butter beans, drained
Method
Step 1
Place contents of the sachet of KNORR Rich Oxtail Soup into a plastic packet together with the oxtail and toss well to coat.
Step 2
Remove the oxtail from the plastic bag and set aside. Keep the remaining soup powder aside to thicken the curry later.
Step 3
Heat two tablespoons of the oil in a large, heavy based pot and brown the oxtail well on all sides, working in batches if necessary, then remove from the pot and set aside.
Step 4
Add the remaining oil to the pot and fry the onion and garlic until soft then add the curry powder and tomatoes and fry for 1 minute to release the flavour and aroma, stirring continuously.
Step 5
Add the KNORR Beef Stock Pot then return the browned oxtail to the pot with the water, bay leaf and carrots.
Step 6
Reduce the heat and allow to simmer 90 minutes with the lid on stirring occasionally.
Step 7
Add the potatoes and butterbeans to the pot and continue to simmer for a further 35 minutes.
Step 8
Mix the remaining soup powder with a little water to form a smooth paste and stir it into the curry then allow to simmer for a further 5 minutes to thicken.
Step 9
Serve with rice.
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