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Rich Oxtail and Butter Bean Curry

2016-06-23

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.

Recipe Type: Tags: ,
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