- 750 g oxtail
- salt and freshly ground black pepper
- 2 tbsp cake flour
- vegetable oil for frying
- 1 large onion coarsely chopped
- 3 celery sticks coarsely chopped
- 4 medium carrots peeled and coarsely chopped
- 2 tbsp Rajah Mild Masala curry powder
- 125 ml red wine (can replace with water)
- 375 ml water
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tbsp tomato paste
- 1 x 400 g tinned lentils drained
- 1 x 400 g tinned black-eyed beans drained
- 2 cups cake flour
- 1 tsp instant yeast
- 1 tsp salt
- 180 ml warm water plus extra if necessary
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh coriander
Serving Size 6
Amount per serving
Season the oxtail well with salt and pepper.
Toss in the flour and shake off the excess.
Heat oil in a large pot over medium-high heat and brown the oxtail on all sides.
Remove the oxtail from the pot and set aside.
Add the onions, celery, carrots and Rajah Mild Masala curry powder and sauté for 5 minutes until softened.
Return the oxtail to the pot along with the red wine, water, bay leaf, thyme and tomato paste.
Cover and allow to simmer over a low heat for at least 3 hours or until tender.
Shred the oxtail, remove the bones and stir in the lentils and black-eyed beans and leave to cook for another 15 minutes.
To make the Dombolo- place the flour, yeast and salt in a large bowl.
Make a well in the centre and add the warm water and oil. Mix to form a rough dough.
Turn out onto a floured surface and knead well for about 8 minutes until smooth. Knead in the fresh herbs.
Cover and allow to rise in a warm place until doubled in size.
Form the dough into balls and arrange on top of the oxtail stew.
Cover with the lid and simmer for 30 minutes or until puffed and cooked through. Serve immediately.