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A large foil tray of lamb and vegetables, with someone with tongs mixing it.

Curry Lamb and Oxtails

Barbara Bell
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Course Main Course

Ingredients
  

For the Marinade:

  • 1 pound lamb cut into chunks
  • 1 pound oxtails
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil

For the Curry:

  • 2 tablespoons vegetable oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 large tomato diced
  • 1 can 14.5 ounces diced tomatoes
  • 2 cups beef or chicken broth
  • 2 large carrots sliced
  • 1 large potato peeled and cubed
  • 1 bell pepper sliced
  • 1-2 tablespoons curry powder adjust to taste
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste

Instructions
 

Marinate the Meat:

  • In a large bowl, combine the lamb and oxtails with the curry powder,turmeric, paprika, garlic powder, ginger powder, salt, pepper, and vegetable oil. Mix well to coat the meat evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
  • .

Cook:

  • Oven on 350 degrees, put Lamb and oxtails in a cooking pan and place it in the oven for 2-3 hours.
  • Serve the curry lamb and oxtails

Notes

These meals hold memories of my parents Rabbi Marvin Mathews and Rabbanit Barbara Mathews. 
Keyword Shabbat, Sukkot