Description
A flavorful and hearty Oxtail Mulligatawny recipe that combines tender oxtail with aromatic spices and creamy coconut milk.
Ingredients
Scale
- 2 pounds oxtail, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, diced
- 2 celery stalks, diced
- 1 apple, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtail pieces and brown them on all sides, about 8-10 minutes. Remove the oxtail and set aside.
- In the same pot, add the diced onion, garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.
- Add the carrots, celery, and apple to the pot. Cook for another 5 minutes, stirring occasionally.
- Stir in the ground cumin, coriander, turmeric, curry powder, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Return the browned oxtail to the pot and pour in the beef broth and diced tomatoes. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the oxtail is tender and falling off the bone.
- Once the oxtail is tender, remove it from the pot. Let it cool slightly, then shred the meat from the bones and return the meat to the pot. Discard the bones.
- Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 10 minutes to heat through.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a thicker stew, you can blend a portion of the soup before adding the coconut milk.
- Add 1 cup of cooked rice or lentils to the pot for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
- Category: Soup
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Oxtail Mulligatawny, flavorful recipe, hearty soup