I made the most delicious Beef Korma last night.  I used less water this time to make a more intense flavour.  The oxtail or any kind of meat on the bone is so nutritious.  Check out  this link for a helpful guide of the health benefits of bone broth.

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 Ingredients

• 2 tbsps olive oil
• 1 tsp hot chilli powder
• 1.5 tsp ground turmeric
• 1.5 tsp ground cinnamon
• 8 green cardamoms, crushed
• 2 garlic cloves, finely chopped
• 2 medium onions, chopped
• 2 tbsps fresh ginger, finely chopped
• 200g (0.45 lbs) beef shin shank
• 300g (0.65 lbs) beef tail
• 1 tbsp sugar free beef stock
• 200 ml (6.8 oz.) water
• Freshly ground white and black pepper
• Salt
• 150 ml (5.0 oz.) double cream
• 7 cherry tomatoes,chopped
• 4 tbsps fresh coriander/cilantro roughly chopped

Directions

• Add 100 ml (3.4 oz) water into the slow cooker and turn on high heat.
• Put a medium saucepan over a medium heat and add the olive oil.
• Add the spices and cook gently for 2-3 minutes, to release their flavour, but do not burn.
• Add the garlic, onions and ginger and cook over a low heat for 3-4 minutes to coat well in the spices and oil.
• Add the beef shin shank and beef tail for a slight browning.
• Add the water and once it starts boiling pour all the ingredients to the slow cooker.
• Adjust the slow cooker to low heat and let cook for 6-8 hours.
• For the last hour add the cream, tomatoes and fresh coriander/cilantro.

Serve with (Optional)

Steamed broccoli or cauliflower.
Greek yogurt