| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Yemeni |
|
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Oxtail, cut in 3-inch pieces |
| 1/4 |
c |
Tomato puree, fresh or canned |
| 1/2 |
c |
Chopped coriander |
| 1 |
tb |
Pepper |
| 1 |
ts |
Salt |
| 1 |
ts |
Cumin |
| 1 |
ts |
Turmeric |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Paprika |
| 2 |
tb |
Olive oil |
| 6 |
c |
Water |
INSTRUCTIONS
>From "The Yemenite Cookbook" by Zion Levi and Hani Agabria
Place oxtail pieces in a large soup pot along with the rest of the
ingredients. Cover with water. Bring to a boil over medium heat. Lower heat
and simmer for 3 hours.
Posted to JEWISH-FOOD digest V97 #020 by MemVovShin@aol.com on Sun, 19 Jan
1997.
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