Ingredients for 6 servings:
1. 4 1/2 lbs oxtails, cut into pieces
2. 1 tablespoon black peppercorns
3. 1 teaspoon black peppercorns
4. 2 teaspoons caraway seeds
5. 1/2 teaspoon cardamom seed
6. 1/2 teaspoon saffron thread
7. 1 teaspoon ground fenugreek
8. 1 1/2 teaspoons turmeric
9. salt
10. 2 large ripe tomatoes, peeled & chopped
11. 1 3/4 lbs white pearl onions
12. 10 garlic cloves, lightly crushed
Directions:
1. Rinse the oxtail, then place in a large casserole & cover with water. BRing to a gentle boil over a medium heat. Reduce the heat to low & skim the surface of any foam until there is very little left.
2. Crush the peppercorns, caraway seeds & saffron together in a spice mill / coffee grinder or mortar & pestle. Stir in the fenugreek, turmeric & salt.
3. Add the tomatoes, onions, garlic & spice mix to the oxtail. Bring to a boil, then reduce the heat to as nlow as possible – you may find a diffuser useful for this. Cover tightly & keep on a gentle simmer for 3 hours.
4. Uncover & continue to cook until the meat is incredibly tender, for another 5-6 hours – you will see the meat falling off the bone when it hits this point and it is ready to serve!
5. To serve it in the traditional manner, serve with a rice pilaf. You could also eat this with pleny of bread & salad.
Enjoy your meal!