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:
- Get the coals ready for a steady heat.
- 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.
- 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.
- When the meat is browned, remove the meat and add the onions.
- Then add all the spices, mixed herbs, bay leaves, garlic, chilli flakes and curry paste.
- Keep stirring until the onions are browned and everything is fragrant.
- Add the meat back.
- In a big measuring jug, add the stock pots, tomato paste and hot water, stir until dissolved. Add it to the pot.
- Take another measuring jug filled with hot water and keep it next to the pot.
- Add enough of the water to almost cover the meat.
- 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).
- Stir occasionally and ensure that the pot doesn't cook dry. Add more water if needed.
- After about 4 hours of simmering, taste the sauce. If it's not spicy enough add ore curry powder (but not too much!)
- Add the potato, sweet potato, carrots and beans to the pot.
- Continue to simmer for about and 1 to 1 and a 1/2 hours until the potatoes are cooked through.
- Add the coconut cream to the pot.
- Mix the mazina/thickening agent with a little water and stir until smooth.
- Slowly add it to the pot while stirring continuously in small circles. Stir through the whole pot and allow to simmer for 30 minutes.
- Serve with rice and/or bread, naan, chutney or whatever you usually have with your curry.