Oxtail and Lentils Stew

    4 hours

    This hearty dish is similar to an Indian dalcha but less complicated and can be eaten with good crusty bread or even naan.


    Kuala Lumpur, Malaysia
    2 people made this

    Serves: 8 

    • 400 gm beef oxtail
    • Plain flour for dredging
    • Salt and pepper to taste
    • 3 medium carrots, cut into 4 cm length
    • 1 leek, cleaned and cut into 4 cm length
    • 2 chinese celery, chopped
    • 1 big onion, sliced thick
    • 6 garlic cloves, chopped
    • 6 small brinjals, halved
    • 1 tablespoon chilli powder
    • 1 teaspoon coriander
    • 1/4 cup vinegar
    • 2 cups tomato sauce
    • 1 cup dhal (orange/yellow lentils)
    • 1 cup water
    • Oil for cooking

    Prep:20min  ›  Cook:3hr  ›  Extra time:40min  ›  Ready in:4hr 

    1. Soak the dhal in water for 1 hour then strain and rinse. Season oxtails with salt and pepper and lightly dust with flour. Heat a little oil in pan and brown the oxtails. Remove and set aside.
    2. In a dutch oven/ deep pot saute onions and leeks until soft. Add the garlic, celery and carrots and saute for another 5 minutes.
    3. Add the chili powder and coriander. Stir in the dhal, add the brinjals, tomato sauce, water and place the oxtail in the pot.
    4. Cover the pot and cook over low heat for 3 1/2 hours. Stir occasionally and check seasoning, add more vinegar or water if needed.
    5. 5. Cook until the meat is tender. Serve hot.

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