4 big slices of ox tail, bone in
1/3 cup flour
4 tbsp. olive oil
1 onion, finely chopped
2 tsp grated garlic
2 tsp ginger powder
1 tbsp. cumin powder
2 tsp turmeric powder
1 tsp hot chili powder
2 cinnamon sticks
5 cardamom pods, lightly crushed
6 cups beef stock
1 cup yoghurt
Bunch of fresh mint
Bunch of cilantro
2 limes, in wedges
Divide each of the ox tail slices in 3 pieces. Place the flour on a plate and toss the pieces of meat in it. Shake off the excess flour. Heat the oil in a casserole dish and brown the meat in batches. Take all the meat out of the pan and add the onion and garlic. Sauté for a few minutes until translucent, and add the powdered spices. Add the meat and stock to the pan and bring to a boil. Make sure the meat is covered with the stock. If not, add water until all is covered.
Take a piece of kitchen cloth and place the cinnamon, cardamom and cloves in it, tie it up into a bundle. That will make it easier to take them out after cooking. Put the bundle in the pan and turn the heat to as low as possible. Cook for 3 hours, or until the meat is super tender. If the sauce turns out too runny, pour it out of the casserole dish into a baking pan and cook until starting to thicken.
Finely chop the leaves of 3 sprigs on mint, and mix into the yoghurt. Heat up the naan in the oven or over the flame of the stove. Sprinkle cilantro and mint leaves over the curry before serving.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS AND WASSIM KARAM