OXTAIL CURRY

Curry- or chilli-flavoured dishes have become very popular among the Zulu people of KwaZulu-Natal. This recipe combines a traditional favourite with the imported spices of the East.

5 Tbsp vegetable oil

2 onions, finely chopped

2 tsp garlic paste

1 chilli, chopped

2 whole cloves

1 tsp turmeric

2 tsp masala

1 kg oxtail

1 tsp salt

2 cups water

2 carrots, peeled and chopped

2 tsp cornflour

1.      Heat the oil in a large saucepan and add the onions, garlic paste, chilli, cloves and turmeric. Fry the onions until golden brown, then add the masala. Stir together, then add the oxtail, salt and water. Simmer on low heat for 3 hours, adding more water if the dish becomes too dry.

2.      Add the carrots and simmer for another hour.

3.      Mix the cornflour with a little water and mix into the curry. Simmer for another 5 minutes. The dish is done once the meat is just beginning to fall off the bone.

4.      Serve with either samp, rice or mashed potatoes.

Serves 4

TIP

The meat should be falling off the bone, but do not overcook it.