Oxtail and Lentil Stew

Oxtail and Lentil Stew

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Using beef oxtail, lentils, eggplant, celery and carrots this is a very hearty stew. We like to eat it on cold nights with a warm loaf of bread.


Serves: 8 

  • 400g beef oxtail
  • plain flour, for dusting
  • 1 pinch 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, diced
  • 1 big onion, sliced thick
  • 6 garlic cloves, diced
  • 6 small eggplants, halved
  • 1 tablespoon chilli powder
  • 1 teaspoon coriander
  • 1/4 cup (65ml) vinegar
  • 2 cups (500ml) tomato pasta sauce
  • 1 cup dhal
  • 1 cup (250ml) water
  • oil for cooking

Preparation:20min  ›  Cook:3hours  ›  Extra time:1hour soaking  ›  Ready in:4hours20min 

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

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