1. Brown the oxtail
Heat oil in a large pot. Season oxtail with salt and pepper, then brown on all sides (8–10 minutes). Remove and set aside.
2. Temper the spices
In the same pot, add cumin seeds and mustard seeds. Let them sizzle and release aroma.
3. Build the base
Add onions and cook until deep golden brown (10–12 minutes). This step builds the stew’s richness.
4. Add aromatics
Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
5. Add spices
Mix in curry powder, turmeric, and garam masala. Cook for 1 minute to release flavours.
6. Combine & simmer
Return oxtail to the pot. Add chopped tomatoes and beef stock. Stir well.
7. Add the SoHat twist 🌶️
Stir in 2 tablespoons of SoHat Carrot Chilli — enhancing the stew with a rich, slightly sweet heat that balances the deep flavours.
8. Slow cook to perfection
Cover and simmer on low heat for 2.5–3 hours, stirring occasionally, until the meat is tender and falling off the bone.
9. Cook the rice
Rinse rice until water runs clear. Add to a pot with water and salt. Bring to boil, then simmer covered for 10–12 minutes until fluffy.
10. Final seasoning
Taste the stew, adjust seasoning, and garnish with fresh coriander.
