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.

Hearty Curry Slow-Cooked Oxtail Basmati 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

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

300

Passata

Fruits

0.5

piece

Orange

3 strips pared zest and juice

piece

Pink Grapefruit

peeled and segmented

piece

Lime

grated zest and juice only

GrainsCereals

Basmati Rice

to serve

Meat

piece

Oxtail

NutsSeeds

tbsp

Cumin Seed

piece

Star Anise

piece

Green Cardamom Pod

lightly crushed

piece

Black Cardamom Pod

lightly crushed

piece

Black Peppercorn

clove

Garlic

finely chopped

tbsp

Ground Turmeric

tbsp

Garam Masala

plus extra for garnish

tbsp

Ground Coriander

Salt

to taste

Black Pepper

freshly ground

piece

Bay Leaf

handful

Coriander Leaf

finely chopped, for garnish

handful

Mint Leaf

handful

Coriander

stalks finely chopped, leaves left whole

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Red Onion

finely chopped

piece

Scotch Bonnet Chilli

seeds removed, flesh finely chopped

Root Ginger

peeled and grated

piece

Red Chilli

seeds removed, flesh finely chopped

Method

Serve the curry with chutney and basmati rice.

Combine all chutney ingredients in a bowl and season.

Discard bones, garnish with coriander and garam masala, and serve.

Stir in orange juice and bake for 2 more hours until tender.

Preheat the oven to 180°C.

Add passata, water, and bay leaf, then bake for one hour.

Add tomato purée and spices, then brown the oxtail pieces.

Cook onion, garlic, chilli, and ginger for 10 minutes then add orange zest and caramelise.

Fry cumin, star anise, cardamoms, and peppercorns in hot oil.