Ingredients

Steps

• Preheat the oven to 180°C.
• Fry cumin, star anise, cardamoms, and peppercorns in hot oil.
• Cook onion, garlic, chilli, and ginger for 10 minutes then add orange zest and caramelise.
• Add tomato purée and spices, then brown the oxtail pieces.
• Add passata, water, and bay leaf, then bake for one hour.
• Stir in orange juice and bake for 2 more hours until tender.
• Discard bones, garnish with coriander and garam masala, and serve.
• Combine all chutney ingredients in a bowl and season.
• Serve the curry with chutney and basmati rice.