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5 from 1 vote

SLOW COOKER-OXTAIL CURRY (£11.79P/£2.35P PER SERVING)

Mmm Mmm when Young Soul Kitchen swore we'd bring affordable + soul-hitting food, this Slow Cooker Oxtail Curry recipe is exactly what we meant.
Inspired by my mom's delicious curries I've used all the spices and flavours she would use to make a flavourful+spicy curry. This is a recipe you won't want to miss out on!
Course Dinner, Lunch
Keyword Beginner friendly, Cheap Recipes, Comfort food, Dinner, Oxtail, Slow cooker recipes
Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings 5
Author Laura-Ellen
Cost £11.79

Equipment

  • Slow Cooker with a lid
  • Pot to braise meat in
  • Chopping board
  • Knife
  • Tablespoon
  • Teaspoon
  • Wooden Spoon
  • Pestle and mortar optional
  • Tongs/Fork

Ingredients

  • 800 g Oxtail
  • 2 Carrots
  • 1 Onion
  • 1 Bell Pepper
  • 18 g Ginger
  • 2 tbsp Olive Oil
  • 2 Stalks Spring Onion
  • 1 Chili
  • 4 Garlic Cloves
  • 2 Stems Rosemary
  • 2 tsp Tomato Puree
  • 1 ½ tbso Sugar
  • 10 g Cardamom Seeds
  • 15 g Corriander Seeds Crushed
  • 2½ tbsp. Mild Curry Powder
  • 1 tbsp. Dried Thyme
  • 1 tbsp. Chili Flakes
  • 1 tbsp. Paprika
  • 1½ tbsp Garlic Powder
  • 1 tsp Tumeric
  • 1 tsp Cumin
  • 1 tbsp. Salt
  • 1 tsp Ground Pepper
  • 1 Littre Hot water or enough water to cover the food in the slow cooker
  • 1 tbsp Cornflour optional

Instructions

  • Wash the oxtails in water, lemon and vinegar. Trim any access fat off if desired. Leave the oxtails in a clean bowl.
  • On a chopping board slice the onions, spring onion and bell pepper. Chop the carrots into large blocks. Dice the garlic and the ginger. Set aside the vegetables.
  • Next, add the spices into a bowl. Using the pestle and mortar grind the coriander seeds. Set aside.
  • Throw in about ½ the spices into the bowl with oxtail. Drizzle a bit of oil and rub the spices into the meat. Cover in clingfilm and leave in the fridge to marinate overnight or for 3-5 hours.
  • On medium heat, throw in the oil and sprinkle the sugar around the pot. Braise the oxtails in the pot until the oxtails have a beautiful golden/brown colour on all sides.
  • Set aside the oxtails, drizzle in some more oil and fry the vegetables in the same pan. Once the onions become translucent/clear add in the spices. Fry for another minute or two minutes.
    If the vegetables begin sticking onto the pan pour a little bit of water in.
  • Once the vegetables and the meat have been cooked throw all the ingredients into the slow cooker. Add the water until everything is covered.
    Set the slow cookers temperature on "High"
  • Set a timer for 5hrs:30min and relax.
  • Once the meat + vegetables are tender and soft turn the slow cooker off.
    Top this curry off with fresh corrinader or mint.
  • Serve with rice or rotie. Enjoy!

Notes

  • The meat should not look "tight" if it is tight make sure the heat is on high and cook for longer 
  • I add 1 tbsp of cornflour to my water to prevent the curry from being watery. This is completely optional