Ox Tail Vindaloo

Recipe by
Total Time:
3 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 kg - oxtail cut into medium pieces
  • 3 - onions chopped
  • 3 - big tomatoes pureed
  • 1 tsp - cumin powder
  • 1 tsp - turmeric power
  • 3 tsp - chilli powder
  • 1 tsp - pepper powder
  • 1 piece cinnamon
  • 2 tsp - garlic paste
  • 3 tbsp - vinegar
  • 3 tbsp - oil
  • Salt to taste

How to Make Ox Tail Vindaloo

  • Pressure cook the oxtail till soft with sufficient water.
  • Heat oil, fry the cinnamon and onions till golden brown.
  • Add the garlic paste and saute for some time.
  • Add the chilli powder, cumin powder, turmeric powder, pepper powder and fry well with a little vinegar.
  • Add the tomato puree and continue frying till the oil separates from the mixture.
  • Add the remaining vinegar and the cooked oxtail together with the remaining soup. Cook till the gravy is thick.
  • Serve hot with rice or bread or even hoppers.

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