Melanie’s Moroccan Infused Oxtail Stew


I’ve run out ideas on what to do with oxtail and them remembered I had some Moroccan spice somewhere so I ventured a Moroccan Oxtail Stew which I did in the pressure cooker, and served with lemon rice. The comments were it was ‘awesome’.

1 kg oxtail trimmed
2 large onions, halved and sliced
1 tsp fenugreek seed
1 tsp fennel seed
1 tsp cumin seeds
1 tsp coriander seed
1 large black cardamom crushed
1 bay leaf
2 tblsp harissa paste
1 tblsp garlic ginger paste
1 tblsp Moroccan spice
1 tsp cumin powder
1 tsp coriander power
1 tsp thyme
2 tomatoes grated
4 potatoes quartered
3 carrots, peeled and cut into diagonals
5 baby marrow, cut into chunks
Salt and pepper

Dry roast seeds till fragrant and grind till coarse to fine but not powder.
Heat oil (I use coconut) in Pressure cooker on sauté and add onions, seeds, bay leaf and harissa paste until onions tender.
Add oxtail and turn pressure cooker to browning and brown oxtail.
Add garlic and ginger. Add remainder of the ingredients, except vegetables and cook on high for 1 hour.
Add vegetables salt and pepper and cook for another 20 minutes or so.
Garnish with either fresh parsley or coriander.

Lemon Rice

1 ½ cups basmati rice
3 cups water
2 tblsp ghee
1 tsp spice for rice
1 cracked cardamom pod
1 tsp cumin seeds
1 cinnamon stick
Juice of 1 lemon

Heat ghee in a pot and fry cumin, cardamom and cinnamon.
Add rice and fry 2 minutes and add water.
Once water evaporates add lemon juice and steam

Prepared, tried and tested by: Melanie Kramar


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