Pakistani Oxtail Curry Recipes

PAKISTANI LENTIL CURRY

Pakistani Lentil Curry image

This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day.

Provided by JERRYJAVED

Categories World Cuisine Recipes Asian Pakistani

Time 1h55m

Yield 2

Number Of Ingredients 13

Ingredients

¾ cup dry brown lentils
¼ cup dry red lentils
4 cups water
5 whole garlic cloves
¾ teaspoon salt
½ teaspoon ground coriander
½ teaspoon cayenne pepper, or to taste
¼ teaspoon ground turmeric
2 tablespoons clarified butter
¼ onion, sliced
1 teaspoon ground cumin
⅛ cup milk
1 tablespoon minced fresh cilantro

Steps:

Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.
Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 62.4 g, Cholesterol 34 mg, Fat 14.8 g, Fiber 26.3 g, Protein 26.3 g, SaturatedFat 8.3 g, Sodium 889.9 mg, Sugar 3.4 g

FILIPINO OXTAIL STEW

Filipino Oxtail Stew image

This is one of the traditional foods back in the Philippines, always the best for fiestas and holidays. Serve over hot cooked rice.

Provided by Alicia Green

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h35m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ pounds beef oxtail, cut into pieces
1 large onion, quartered
2 cloves garlic, chopped
1 teaspoon salt
½ teaspoon ground black pepper, or to taste
1 large eggplant, cut into 2-inch chunks
½ head bok choy, cut into 1-inch pieces
½ pound fresh green beans, trimmed and snapped into 2-inch pieces
¼ cup peanut butter, or as needed to thicken sauce

Steps:

Fill a large saucepan with water, and drop in the oxtail pieces, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups.
Stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender.
Just before serving, place the peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to the stew.

Nutrition Facts : Calories 394.8 calories, Carbohydrate 14.9 g, Cholesterol 124.8 mg, Fat 21 g, Fiber 6.6 g, Protein 40.1 g, SaturatedFat 7.6 g, Sodium 683 mg, Sugar 5.7 g

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