Oxtail with Oozing Okra

Name: Oxtail with Oozing Okra
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: Serves 4–6
Ingredients: 1 handful of coriander/cilantro leaves, finely chopped; 350 g/12 oz baby okra; sea salt; Couscous, to serve; 3 garlic cloves, finely chopped; 1 large onion, thinly sliced; 1 cardamom pod, crushed using a pestle and mortar; 5 cm/2 in piece of root ginger, peeled and grated; ¼ tsp Harissa; 300 g/10½ oz small potatoes, cut in half; 700 ml/24 fl oz/3 cups Vegetable Stock (optional); 4 ready-to-eat dried apricots, halved; 5 tbsp sunflower oil; ½ tsp ground cinnamon; 1 tsp paprika; 350 g/12 oz oxtail; 800 g/1 lb 12 oz tomatoes

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
1 hr 35

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

There are variations of this dish across North Africa and the Middle East, as well as a multitude of other cuisines, and its health benefits are many. You can reduce the sliminess of okra by soaking it in a vinegar solution, or by frying it. When you wash okra, dry it and any surface it will touch, including the knife, and always trim it without puncturing. Try to use very small okra if you can find them. If you prefer to bake the dish, toss the okra in 2 tablespoons olive oil first and