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Curried oxtail, samp and bean soup

Curried oxtail, samp and bean soup

Curried oxtail, samp and bean soup
 
Recipe by: Clement Pedro

Serves: 6
Preparation time: 10 minutes
Chilling time:  20-30 minutes
 
4T canola oil
1.5kg oxtail
Cake flour for dusting
1 onion, roughly chopped
2T Medium heat curry powder
2 leeks, roughly chopped
2 Celery stalks, roughly chopped, reserve the leaves
2 Carrots
10 Curry leaves
2T Tomato paste
Water, enough to cover all the ingredients
2 cans Samp and beans
 
Heat the oil over a medium heat. Coat the oxtail in the flour before adding to the pot and browning well, remove the meat and set aside.
In the same pot (add extra oil if you need) add the onions and begin cooking until they become soft and well caramelized, add the curry spice and cook for another minute to toast the spices.
 
Add the vegetables and the curry leaves, stir to combine the ingredients and cook for 5 minutes before adding the tomato paste and cooking for 5 minutes before adding the water. Simmer gently wit the lid on for 2 hours or until the oxtail becomes tender and almost falling off the bone. Alternatively, place in the oven to cook at 180 for the same amount of time.
 
Toss the reserved celery leaves with some salt, freshly ground black pepper and olive oil. Spoon the soup into serving bowls and garnish with the celery leaves.

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