Curry Oxtail Potjie

We have made an Oxtail Potjie before. Its like a stew but made in a big South African black pot (which we call a "potjie"). Its done over a few flames to allow it to simmer for a few hours and is really great for using the meaty cuts that love a slow roast. I love the oxtail version that just work great but you can even do a chicken one that takes only an hour.

But I just had to add this great recipe. I must apologize for the photos: it was dark, the people were hungry and they started eating, so I didn't have much time or space to do a proper photo. Usually we serve rice with a stew or "potjie" like this but since this was a curry based stew, I added bread and Naan to dip in the delicious sauce! This was such a success we will be making it again and again!

What you need:

• 3 x packets oxtail (I use Woolworths as theirs are already prepared)
• 2 x stock pots or stock cubes (I used Knorr)
• 1 x small can tomato paste
• 1 x can butter beans rinsed
• 2 x onions chopped
• 3 bay leaves
• 1 tbsp mixed herbs
• 1/2 cup hot curry powder
• 100ml curry paste (any kind you fancy)
• 1/4 cup turmeric powder
•  2 tbsp chilli flakes
• 3x garlic cloves finely chopped
• 4 x potatoes chopped into big cubes or a bunch of mini potatoes, sliced in half
•  3 x carrots chopped into big rings
• 3 x sweet potatoes chopped into big cubes
• 3 tsp maize meal/mazina/thickening agent
• Butter or oil
• 1 can coconut milk
• Boiling water

What to do:

1. Get the coals ready for a steady heat. 
2. If you are not using Woolworths then clean the meat by quickly rinsing it under water and removing the fattiest sections. Pat dry before browning.
3. In a big black 'poitjie kos'-pot (a cast iron pot) add enough butter/oil to brown the meat. Do this in batches if your pot is too small.
4. When the meat is browned, remove the meat and add the onions.
5. Then add all the spices, mixed herbs, bay leaves, garlic, chilli flakes and curry paste.
6. Keep stirring until the onions are browned and everything is fragrant. 
7. Add the meat back.
8.  In a big measuring jug, add the stock pots, tomato paste and hot water, stir until dissolved. Add it to the pot.
9. Take another measuring jug filled with hot water and keep it next to the pot.
10.  Add enough of the water to almost cover the meat. 
11. Allow it to simmer for about 4 hours (you can reduce the cooking time to 2 hours but the meat might be tough by the end of the cooking process). 
12.  Stir occasionally and ensure that the pot doesn't cook dry. Add more water if needed.
13. After about 4 hours of simmering, taste the sauce. If it's not spicy enough add ore curry powder (but not too much!)
14. Add the potato, sweet potato, carrots and beans to the pot. 
15.  Continue to simmer for about and 1 to 1 and a 1/2 hours until the potatoes are cooked through.
16.  Add the coconut cream to the pot.
17. Mix the mazina/thickening agent with a little water and stir until smooth.
18. Slowly add it to the pot while stirring continuously in small circles. Stir through the whole pot and allow to simmer for 30 minutes.
19. Serve with rice and/or bread, naan, chutney or whatever you usually have with your curry.
20. Enjoy!