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Oxtail Curry with Pink Grapefruit Chutney

A rich, aromatic, slow-cooked one-pot curry featuring tender oxtail served with a zesty pink grapefruit chutney and basmati rice.

HeartyCurrySlow-CookedOxtailBasmati Rice
Estimated Nutrition
Calories
787.6
kcal / serving
3150.4 kcal total
Carbs
48.2g
per serving
192.8 g total
Fat
44.7g
per serving
178.6 g total
Protein
48.8g
per serving
195.2 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tomato Purée
300
ml
Passata
Fruits
0.5
piece
Orange
3 strips pared zest and juice
2
piece
Pink Grapefruit
peeled and segmented
2
piece
Lime
grated zest and juice only
GrainsCereals
1
1
Basmati Rice
to serve
Meat
6
piece
Oxtail
NutsSeeds
1
tbsp
Cumin Seeds
2
piece
Star Anise
3
piece
Green Cardamom Pods
lightly crushed
1
piece
Black Cardamom Pod
lightly crushed
5
piece
Black Peppercorns
5
clove
Garlic
finely chopped
1
tbsp
Ground Turmeric
1
tbsp
Garam Masala
plus extra for garnish
1
tbsp
Ground Coriander
1
1
Salt
to taste
1
1
Black Pepper
freshly ground
2
piece
Bay Leaves
1
handful
Coriander Leaves
finely chopped, for garnish
1
handful
Mint Leaves
1
handful
Coriander
stalks finely chopped, leaves left whole
OilsFats
4
tbsp
Vegetable Oil
Vegetables
4
piece
Red Onion
finely chopped
1
piece
Scotch Bonnet Chilli
seeds removed, flesh finely chopped
4
cm
Root Ginger
peeled and grated
1
piece
Red Onion
thinly sliced
1
piece
Red Chilli
seeds removed, flesh finely chopped

Method

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