Ingredients

1 Tablespoon Olive Oil
½ Kg Oxtail
120g Chick Peas
1 Tin Of Blended Tomato
1 Onion
1 Teaspoon Grated Lemon Zest
1 Teaspoon Lemon Juice
1 Tablespoon Orange Juice
1 Teaspoon Of Cumin
2 Teaspoon Ground Coriander
1 Teaspoon Salt
½ Teaspoon White Pepper
1 Teaspoon Ground Cinnamon
1 ½ Teaspoon Paprika
½ Teaspoon Cayenne Pepper

Method

Mix the coriander, cumin, salt, white pepper, cinnamon, paprika and cayenne pepper in a bowl and marinate the oxtail for a couple of hours. Once marinated, remove from the fridge and allow to reach room temperature.

Heat 1 Tablespoon of olive oil in a frying pan and fry the oxtail until lightly brown and sealed. This may need to be done in batches.

Heat the remainder of olive oil in a deep pan and fry the onions. Once the onions are soft and lightly browned, add the orange juice, lemon zest, lemon juice and tomatoes. If you want to add a little more of the spices to give it even more flavour, than do it at this stage.

Add the oxtail to the tomato sauce and cook over a low heat for 2-3 hours or until tender. If the sauce looks like it is drying up, add water until it’s a stew consisitency. Add the chick peas and continue cooking until chick peas are cooked.