1 1/2 lbs. ox tails
4 potatoes
1 tsp cumin seeds
1/2 tsp aniseed
1 tsp coriander seeds
1 piece cinammon stick
1 large onion — quartered
Salt to taste


Clean the ox tail well and cut into small pieces. It is advisable to get the ready cut ox tail as it is quite difficult to cut.

Pound the aniseed and coriander finely and wrap in muslin cloth.

Peel the potatoes and quarter them.

Boil the ox-tail in enough water until almost done with the quartered onion, wrapped spices and cinnamon stick.

Add in the potatoes and continue cooking until tender.

Serve garnished with chopped spring onions and fried onion slices.
Served with either bread or rice.


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