Photo: William Meppem
- 10 brown shallots
- 10 cloves garlic
- 8 dried long red chillies, seeds removed
- 2 tbsp ground cumin
- 1 tsp turmeric powder
- 2 stalks lemongrass, bruised
- 4cm piece galangal, sliced
- 2kg oxtail (trim any really fatty pieces)
- 5 kaffir lime leaves, crushed
- 400ml tamarind water (available from Asian grocery stores)
- 3 tbsp palm sugar
- 3 tbsp concentrated tomato paste
- sea salt and freshly ground pepper
- 1/2 bunch coriander, leaves only
- steamed rice, to serve
In a blender, place the shallots, garlic, chillies, cumin, turmeric, lemongrass and galangal and process to a smooth paste, adding a little water if necessary to keep the blades turning.
Combine the paste and the oxtail, and set aside to marinate for 2 hours.
Bring 3 litres water to the boil in a large pot.
Add the marinated oxtail and the remaining ingredients, except the coriander.
Bring to the boil, uncovered, and simmer over a low heat for 2-3 hours or until the oxtail is tender and the sauce thickens.
Skim all the fat off the top and check the seasoning.
Place the oxtail and sauce in a bowl and sprinkle with coriander. Serve with steamed rice.