Tandoori oxtail potjie is a bold twist on a South African classic. This slow-cooked dish replaces traditional red wine with Food Lover’s Tandoori Spice Paste, creating a rich, warming and flavour-packed potjie. Perfect for weekend cooking when you want deep, comforting flavour.
1 kg oxtail
125 ml (½ cup) flour, for dusting
45 ml (3 Tbsp) Food Lover’s Blended Seed and Olive Oil
1 onion, chopped
50 g Food Lover’s Tandoori Spice Paste
30 ml (2 Tbsp) Food Lover’s Crushed Garlic
30 ml (2 Tbsp) grated ginger
500 ml (2 cups) water
1 tin chopped tomatoes
2 bay leaves
salt and pepper to taste
8 medium to large carrots, coarsely chopped into rounds
10-12 baby potatoes, unpeeled and halved
Prepare a fire using wood, briquettes or charcoal, making sure you have enough hot coals for the start of your potjie, then add the pot. If using a stove, bring the pot to a medium heat.
Pat the cleaned oxtail joints with paper towel, then lightly dust them with flour.
Add the oxtail, Food Lover’s Blended Seed and Olive Oil, onion, Food Lover’s Tandoori Spice Paste, Food Lover’s Crushed Garlic and ginger to the pot.
Lightly brown the oxtail pieces, taking care not to burn them.
Add the water, tomatoes and bay leaves. Season with salt and pepper.
Place the lid on top and let simmer over moderate to low heat for 2 and ½ hours. Check occasionally to see if more water needs to be added.
Add the carrots and baby potatoes and cook for another 1-1 ½ hours until the meat begins to fall off the bone. Add more salt and pepper if needed.
Serve with freshly chopped coriander and steamed basmati rice.
To serve :
handful freshly chopped coriander
steamed basmati rice
Chef’s tip:
The meat should just be covered with liquid when cooking, not deeply submerged, as this creates a thickened, full-bodied sauce.
Oxtail must be cooked slowly on low heat, so patience is required for a soft, fall-off-the-bone texture.
Swop out the Food Lover’s Paste for another flavour if desired, such as korma curry, tikka spice or Cape Malay curry.
Add some toasted desiccated coconut to the basmati rice for a nutty coconut flavour.
Twist:
Has a spicy curry twist using Food Lover’s newly launched curry pastes vs the traditional red wine flavours.
