OX TONGUE CURRY

Ox tongue curry image

Provided by Ramona's Cuisine - @ramonascuisine

Number Of Ingredients 13

- 1 ox tongue (approx. 900g - 1.1 kg)
- 1 large onion
- 2 tbsp curry powder (for hot)
- 1 green chili (fresh)
- 1/2 tsp seeds (mixed)
- 8-10 leaves curry (fresh, frozen or dry)
- 1 tbsp tomato puree
- 1/2 can tomato (chopped)
- 2-3 cloves garlic
- 1/4 pepper (freshly ground)
- 1/2 tsp ginger (grated)
- 1/2 lemon (its juice)
- 1 tsp salt

Steps:

Cut the cleaned tongue into desired size chunks/pieces pieces - I usually, for curry I cut smaller pieces of about 1-2cm sq. (little cubes). Add the salt, the curry powder and mix well to coat the meat. Set aside for as long as you wish but, the longer the better.
Meanwhile, peel wash and chop the onion. Wash the fresh chilli, peel the garlic.
Place a cooking pan over medium heat. Add the chopped onions and a little water or oil if you wish. As you know I do not fry so I would drizzle some water just enough to help the onion cook and soften slightly.
Add to the onion the seeds and the fresh chilli(s) cut into halves lengthwise. Cook for one minute or two until the water has run out and the onion is nice and slightly soft. All in all cook for about 3 mins.
Add the tongue which has marinated for a while ( even overnight if you fancy - it's amazing), add some water (aprox. 200ml) and stir. Cover and cook for about 15-20 min.
Add the chopped tomato, the tomato paste, the garlic, ginger, grind some black/mixed pepper, curry leaves. Stir, cover and cook for another 10-12 min.
Remove from heat, allow to cool for 2 min and give the lemon a good old squeeze making sure no pips are going into the curry as those are not pleasant to bite into.
Serve on a nice basmati or jasmine rice or with my lovely homemade flat bread and along side a beautiful dhal. Oh, absolutely delicious - there is nothing more I could say.