Ingredients
Scale
- 2 pounds oxtail
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 4 cups beef broth
- 1 can coconut milk
- 1 apple, diced
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the oxtail and brown on all sides, then remove and set aside.
- Add the onion, carrots, and celery, cooking until softened.
- Stir in the garlic, ginger, curry powder, turmeric, and cumin.
- Return the oxtail to the pot, add the beef broth and coconut milk.
- Bring to a boil, then reduce heat and simmer for 2-3 hours until the oxtail is tender.
- Add the diced apple and lime juice in the last 10 minutes of cooking.
- Season with salt and pepper before serving.
Notes
- This dish can be made in advance and tastes even better the next day.
- Serve with rice or naan for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soups
- Method: stovetop
- Cuisine: Indian
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 grams
- Sodium: 750 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 80 milligrams