Rich Oxtail and Butter Bean Curry2016-06-23
- 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!
- 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
Place contents of the sachet of KNORR Rich Oxtail Soup into a plastic packet together with the oxtail and toss well to coat.
Remove the oxtail from the plastic bag and set aside. Keep the remaining soup powder aside to thicken the curry later.
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.
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.
Add the KNORR Beef Stock Pot then return the browned oxtail to the pot with the water, bay leaf and carrots.
Reduce the heat and allow to simmer 90 minutes with the lid on stirring occasionally.
Add the potatoes and butterbeans to the pot and continue to simmer for a further 35 minutes.
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.
Serve with rice.