Masala Oxtail with Herby Dombolo
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Fluffy dumplings flavoured with fresh herbs make a delicious topping for this rich oxtail, lentil and bean stew. Long, slow cooking creates soft, fork-tender meat and allows all the deep and complex flavours to develop.
Feeds
6Person
Preparation time
250Min.
intermediate
Ingredients
- Masala Oxtail
- 750 g oxtail
- 5 ml or 1 tsp salt
- 5 ml or 1 tsp black pepper
- 30 ml or 2 tbsp cake flour
- 30 ml or 2 tbsp vegetable oil for frying
- 1 large onion coarsely chopped
- 3 celery sticks coarsely chopped
- 4 medium carrots peeled and coarsely chopped
- 30 ml or 2 tbsp Rajah Mild Masala curry powder
- 125 ml red wine (can replace with water)
- 375 ml water
- 1 x Knorrox oxtail stock cube
- 1 bay leaf
- 2 sprigs fresh thyme
- 15 ml or 1 tbsp tomato paste
- 1 x 400 g tinned lentils drained
- 1 x 400 g tinned black-eyed beans drained
- Dombolo
- 500 ml or 2 cups cake flour
- 5 ml or 1 tsp instant yeast
- 5 ml or 1 tsp salt
- 180 ml warm water plus extra if necessary
- 30 ml or 2 tbsp chopped fresh parsley
- 30 ml or 2 tbsp chopped fresh coriander
Preparation method
Nutrition
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