Oxtail and eggplant curry!

Trying something very different for the carnivore in my life! I’ve never made it before, so I’m winging it.

I washed the oxtail with some AC vinegar, rinse, and pat dry. Then season with ground cardamom, coriander, ginger, and salt.

On medium heat in a Dutch oven, I brown with a little vegetable oil.

Place into a plate as you do this in batches. Then add diced onion and sweat them down a bit.

I made a spice mix of curry powder, masala, fresh diced garlic, and diced habanero pepper. Add water to make a paste and add to onions.

Cook for a few minutes and add the large pieces of oxtail first. Use beef stock to keep it from drying out. Cover half way and cook on medium low heat for about one hour. Then add the smaller pieces.

Continue to slowly cook on medium low heat, adding stock as needed to keep sauce from sticking.

After about 3 hours of cooking time, test the meat and be sure it is soft enough. If so, add one diced eggplant and cook for another 30 minutes. You want it to be soft but not mushy.

Give it a try.


Here I used:

One pack each of large and small oxtails

1 tbsp ground coriander, cardamom, ginger , salt for dry rub

Medium red onion diced

5-7 cloves garlic finely chopped

1tbsp diced thyme

1 diced habanero pepper

3 heaping tbsp curry powder (mixture of spices not just curry)

1 heaping tbsp masala

Beef stock

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