Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

August 30, 2021

ANGLO-INDIAN OXTAIL STEW

ANGLO-INDIAN OXTAIL STEW Ingredients 1 kg oxtail cut into medium pieces 3 carrots, 4 French beans, 3 potatoes, 4 green […]

ANGLO-INDIAN OXTAIL STEW
Ingredients
1 kg oxtail cut into medium pieces
3 carrots, 4 French beans, 3 potatoes,
4 green chilies slit lengthwise
2 medium size tomatoes chopped
1 big onion sliced
2 teaspoons ginger garlic paste
2 cloves, 2 pieces of cinnamon
6 or 7 pepper corns
A few mint leavesd
Salt to taste
2 tablespoons oil
2 tablespoons coconut paste or coconut milk (optional)
2 tablespoons flour
Cook the oxtail together with the pepper corns, green chilies, onions, tomatoes, ginger garlic paste, salt, cinnamon, cloves, mint and coconut in sufficient water till the oxtail is tender. (You could either pressure cook it or cook on Low heat on the gas hob)
Now add the vegetables, potatoes and coconut milk and cook for a few minutes till they are tender
Make a thin paste of the flour and about ¼ cup of water and mix into the cooked meat and vegetables and simmer for 5 minutes. Serve hot with bread or hoppers.
Note: For Dumpling Stew, make dumplings as follows and add along with the meat and vegetables while cooking.
To make the dumplings, you will need 1 cup of flour, 1 teaspoon butter and a pinch of salt. Mix all together with a little water to form soft dough. Form into small balls and flatten slightly. Add to the stew while cooking.

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Article written by Bridget White-Kumar
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