Ingredients:

1 kg oxtail, cut into chunks
2 tablespoons cooking oil
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon grated ginger (optional)
1 carrot or potato (optional, for extra richness)
2 tomatoes, chopped (or 2 tbsp tomato paste)
1 beef stock cube (e.g., Royco/Knorr)
1 tsp curry powder or beef masala
Salt and pepper to taste
4 cups water or beef broth
Fresh coriander (dhania), chopped

Instructions:

Blanch the oxtail (optional but recommended):

Boil oxtail in water for 5 minutes. Drain to remove excess fat and impurities.

Brown the meat:

Heat oil in a large sufuria. Add oxtail and sear until browned on all sides. Remove and set aside.

Sauté aromatics:

In the same sufuria, add onions. Cook until golden. Add garlic and ginger, cook for 1 minute.

Add tomatoes and spices:

Stir in chopped tomatoes or tomato paste, beef cube, curry powder, salt, and pepper. Cook until thick and saucy.

Combine and simmer:

Return oxtail to the pot. Add water/broth to cover the meat. Bring to a boil, then reduce heat and cover.

Slow cook:

Simmer on low heat for 2 to 3 hours, or until meat is tender and falling off the bone. Add potatoes or carrots in the last 30 minutes if using.

Finish with dhania:

Sprinkle chopped coriander and let sit for 5 minutes before serving.

Serve with::

Ugali and sukuma wiki
Rice and cabbage
Chapati and kachumbari