Ingredients

Ingredients For the curry

• 4 tbsp vegetable oil

• 1 tbsp cumin seeds

• 2 star anise

• 3 green cardamom pods, lightly crushed

• 1 black cardamom pod, lightly crushed

• 5 black peppercorns

• 4 large red onions, finely chopped

• 5 garlic cloves, finely chopped

• 1 Scotch bonnet chilli, seeds removed, flesh finely chopped

• 4cm/1.5in piece root ginger, peeled and grated

• ½ orange, 3 strips pared zest and juice only

• 1 tbsp tomato purée

• 1 tbsp ground turmeric

• 1 tbsp garam masala, plus extra to garnish

• 1 tbsp ground coriander

• salt and freshly ground pepper

• 6 large oxtail pieces

• 300ml/11fl oz passata

• 2 bay leaves

• small handful finely chopped coriander leaves, to garnish

• plain basmati rice, to serve

For the pink grapefruit chutney

• 2 pink grapefruit, peeled and segmented

• 1 red onion, thinly sliced

• 1 red chilli, seeds removed, flesh finely chopped

• small handful mint leaves

• small handful coriander, stalks finely chopped, leaves left whole

• 2 limes, grated zest and juice only

Description

Enjoy Meltingly Tender Oxtail In This Rich, Armomatic, Slow-cooked, One-pot Curry For A Hearty, Warming Meal For Four.

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