North African oxtail tagine on Basmati rice
This is a hearty and flavourful oxtail stew which can easily be doubled to serve 12 people. The prunes and almonds adds magic to this tagine.
Ingredients
- 45 ml (3 tbsp) olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 15 ml (1 tbsp) grated fresh ginger
- 1 kg oxtail pieces
- 500 ml (2 cups) beef stock
- 5 ml (1 tsp) ground cumin
- 5 ml (1 tsp) ground coriander
- 5 ml (1 tsp) cinnamon
- 2,5 ml (1/2 tsp) saffron or
- 5 ml (1 tsp) turmeric
- 750 g prunes, stoned
- 45 ml (3 tbsp) chopped fresh parsley
- toasted sesame seeds
- chopped toasted almonds
- salt and freshly ground black pepper
- Spekko India Gate Classic Basmati Rice to serve
Method
- In a large saucepan heat oil and saute onions, garlic and ginger until transparent.
- Add oxtail, stock and spices, salt and pepper. Bring to the boil, lower heat and simmer gently for 3 hours or until meat is tender.
- Add prunes and parsley. Cover again and cook for a further 30 minutes, replenish with water if stew is dry.
- Serve on Spekko India Gate Classic Basmati Rice.
- This dish can also be baked in the oven at 160°C for 3 – 4 hours.
From the Spekko kitchen: